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Diamond proportions and facets, for the round brilliant cut. The modern round brilliant-cut was developed by Marcel Tolkowsky in 1919. The ideal proportions are 100% diameter, 53% table, 43.1% pavilion and 16.2% crown. The girdle and culet (if any—not part of Tolkowsky's original design) are cut from the ideal brilliant.
For instance, a 2.20-carat (440 mg) octahedron may produce (i) either two half-carat (100 mg) diamonds whose combined value may be higher than that of (ii) a 0.80-carat (160 mg) diamond plus a 0.30-carat (60 mg) diamond that could be cut from the same rough diamond. The round brilliant cut and square brilliant cuts are preferred when the ...
Instead of a culet, step-cut stones have a keel running the length of the pavilion terminus. Like other fancy shaped diamonds, emerald cut diamonds can come in a variety of length to width ratios. The most popular and classic outline of emerald cut diamonds are close a value of 1.5. The Asscher cut, a square modified emerald cut, is also popular.
Consider a round brilliant, oval, emerald, or antique-cut diamond with this setting style. East-West An east-west setting places a diamond horizontally rather than vertically.
For a round brilliant cut, there is a balance between "brilliance" and "fire". When a diamond is cut for too much "fire", it looks like a cubic zirconia, which gives off much more "fire" than real diamond. A well-executed round brilliant cut should reflect light upwards and make the diamond appear white when viewed from the top.
Marcel Tolkowsky found that if a diamond was cut too deep or shallow then light would escape out the sides or bottom of the diamond, resulting in a loss of brilliance (white light reflected up through the top of a diamond), fire (colored light reflected from within a diamond), and sparkle (combination of fire and brilliance). [4]
A scattering of round-brilliant cut diamonds shows the many reflecting facets. The luster of a diamond is described as "adamantine", which simply means diamond-like. Reflections on a properly cut diamond's facets are undistorted, due to their flatness. The refractive index of diamond (as measured via sodium light, 589.3 nm) is 2.417.
As soon as the cookies are finished baking, flip the mug upside down over each cookie (while still warm) and swirl in a circular motion until the edges become smooth and perfectly round. Ta-da! It ...