Cut and cutting style work in harmony to create a diamond's brilliance. Cutting style is categorized into three basic types: step-cut, brilliant-cut and mixed-cut.
The difference between these three types is the number of facets in each cut. A facet is an edge that is cut into a diamond. A 58-faceted diamond will have 58 edges or planes cut and polished into it.
This cut has rows of facets that resemble the steps of a staircase and are usually four-sided and elongated. The Emerald- and Baguette-cuts are examples of the step cut.
The Emerald-cut can be rectangular or square in shape.
The Baguette is a rectangular-shaped diamond with rows of step-like facets. If the baguette’s two long sides taper inward, it is called a Tapered baguette.
The most common Brilliant-cut is round, but it can also be heart, oval, marquise, and pear. All Brilliants have 58 facets and are admired for their fire and sparkle.
This cut has both Step- and Brilliant-cut facets. In the last 20 years, Mixed-cuts featuring Step-cutting on the crown and Brilliant-cutting on the pavilion have become quite popular. Mixed cuts combine the beauty of the Emerald-cut with the sparkle of the Brilliant-cut.
Here are some common names for Mixed-cuts:
Radiant: A rectangular or square shaped diamond with Step and Scissor-cut on the crown and a Brilliant-cut on the pavilion.
Barion: This was the first Brilliant square cut introduced on the market. It has a traditional Step-cut crown and a modified Brilliant-cut pavilion. It has 62 facets.
Princess: A square or sometimes rectangular-shaped diamond with 49-50 facets. Princess-cuts are sometimes channel set, creating a solid line of brilliance along a mounting.
