Diamonds — Cuts
When a round brilliant cut diamond has been cut to precision, it means that it has been cut to mathematically correct proportions. This allows all the light entering from any direction to be totally reflected through the top and dispersed into a gorgeous display of color.
Even until recent years little importance was attached to the quality of the cut. Before that time, grading was restricted solely to color and clarity. Until the beginning of 20th century, the forms of diamond cuts developed through trial and error as the optimal brilliance effect was pursued. Only since 1910 have calculations been employed which consider the optical and physical properties of diamond – such as hardness, light refraction and dispersion, in order to achieve maximum brilliance through correct proportions and symmetry. READ MORE
Diamond — Color
Diamond Color Although diamonds are usually thought of as being colorless, they occur in all colors. Color has two meanings in the diamond industry. Usually, it refers to an absence of color – a diamond said to have “fine color” frequently has no visible color at all. READ MORE
Diamond — Clarity
How much naturals should influence the clarity grade of a diamond is a matter of opinion. Opinions range from those who think that any natural excludes a stone from flawless or even internally flawless to those who accept naturals of almost any size in the flawless classification. READ MORE
Diamond — Carat Weight
Weighing commodities as small and precious as gems demands a very small, uniform unit of weight. To meet this need, early gem traders turned to plant seeds that were reasonably uniform in size and weight. Two of the oldest were wheat grains and carob seeds. Both were common in the gem-producing and trading areas of the ancient world. Wheat was a dietary staple, and indidual wheat grains provided a plentiful and relatively uniform weight standard.
Our modern pearl grain, troy grain, and avoirdupois and apothecaries’ grains all derived from the wheat grain. (Diamond weights are sometimes approximated in grains) The carob, or locust tree, produces edible seed pods that are still important as feed for livestock and as a flavoring. Traders used the inedible seeds as a standard weight from which our modern metric carat evolved. READ MORE