| Baguette is a relatively small, elongated diamond that usually is rectangular in shape. The cut is characterized by square corners with rows of step-cut or steplike facets parallel to the table. Baguettes do not conform to the Federal Trade Commission's" 17 -facet" requirement for diamonds.
The name of the cut must proceed the word diamond. Baguettes today are most often employed as side stones, although they also can be the main shape in full-band rings or fashion rings. When used as side stones they serve to camouflage the shoulders of the center stone, masking it £rom the girdle to the culet. Baguettes can also be lined up to produce a continuous flow of diamonds on a ring, bracelet, brooch (i.e. circlet) or necklace.
Baguettes are usually channel-set, but sometimes prong set. Less-expensive baguettes are often channel-set into bracelets. Measured in millimeters more often than weight because their size must be precise for their function, typical sizes for today's side baguettes are from 1.5 mm to 3 mm in length. For larger, more important pieces, designers and retailers may order straight baguettes of 2.7 mm to 4.7 mm, for example.
The word "baguette" is a French word for a long, narrow loaf of bread. This shape, beginning in costume jewelry, is a fashion outgrowth of the 1920s to mid-1930s. During that time, interest in functionalism in architecture and the Bauhaus movement influenced the applied arts and dominated contemporary design. In the Art Deco period, many stones were cut in strict, geometrical shapes, typified by the calibre technique or elongated baguette. In contemporary times, jewelry houses like Bulgari have sustained their use and passion for the baguette. Nicola Bulgari once exclaimed, "We flirt with the baguette." The yield for a baguette is 38 to 42 percent. |
