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The GIA began grading cut on every grading report for round brilliant beginning in 2006 [34] based on their comprehensive study of 20,000 proportions with 70,000 observations of 2,000 diamonds. [ citation needed ] The single descriptive words are as follows: Excellent, Very Good, Good, Fair, and Poor.
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.
While both reports contain a number of measurements, including dimensions, proportions, carat weight, color, and clarity, the Diamond Grading Report also includes a diamond plot (a graphic representation of the position and type of inclusions present in the diamond). Diamond reports from GIA (as well as other, for-profit sources) are now ...
Several different theories on the "ideal" proportions of a diamond have been and continue to be advocated by various owners of patents on machines to view how well a diamond is cut. These advocate a shift away from grading cut by the use of various angles and proportions toward measuring the performance of a cut stone.
In 1919, Lazare Kaplan's cousin, mathematician Marcel Tolkowsky, first published the mathematical formula for diamonds cut to "ideal" proportions, a formula designed to optimise the brilliance, fire and sparkle in a polished diamond. In the same year, LKI became the first commercial-scale operation to cut its diamonds to ideal proportions.
Created the Ideal Cut Grade for Round Brilliant shaped diamonds, often known as the AGS Ideal or the Triple Zero Cut. Offered the industry's first diamond grading reports with a Cut Grade for Princess, Emerald, Oval, and other fancy diamond shapes.
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