Diamond Anatomy

The Anatomy of a Diamond:

Diamond anatomy
Diamond has five main parts that define its shape and radiance. It is a good idea to understand these important components before selecting a diamond:

TABLE:

The flat surface at the top of the diamond. This is the largest facet of the diamond.
The table percentage is the ratio of the width of the diamond's top facet in relation to the width of the entire stone.
Whenthe table percentage is in the correct ratio, it will produce a large amount of fire and brilliance.

CROWN:

The top portion of a diamond measured from the girdle to the table. This is the top portion of the diamond (the 'table'), located above the girdle (the widest point of the diamond) and extending below the table. A diamond's crown extends from the top of the stone down to the girdle. Crowns can have either step cut facets or brilliant cut facets.

GIRDLE:

It is the narrow rim around the widest part of a diamond. This section is the intersection of the pavilion (bottom portion of the diamond) which defines the circumference of a diamond. It is also referred to as the setting edge because the girdle is where a diamond is held when set in jewelry.

PAVILION:

The bottom portion of a diamond, extending from the girdle to the culet. The pavilion bridges the girdle and the culet (point) and form at the bottom (culet). The pavilion is essential to the stone's light reflecting properties. A well cut pavilion allows maximum amount of light to reflect from the surface of the stone. An excessive deep or shallow cut diamond makes the light to escape out of the bottom and sides, reducing its sparkle.

CULET:

The facet at the tip of a gemstone. The preferred culet is not visible with the unaided eye (graded "none" or "small"). This small facet was originally intended to protect the diamond's pavilion, although today's settings are usually strong enough and makes this feature unnecessary.

WHAT IS A DIAMOND FACET?

The flat planes or surfaces that you see on the geometric shape of the diamond is called a facet. Each part or facet of the diamond has its own contribution towards the diamond’s appearance. The facets are arranged in such a way to ensure that the right amount of light enters and reflects from the diamond. The facets on a crown and pavilion are completely different when compared to the symmetry and the proportion of a diamond.
The table facet gathers light from above and either reflects it back or directs it into the diamonds interior. The crown facets gather and disperse light to create fire. The function of a crown is to allow as much light into a diamond as possible. The pavilion facets take the light to create fire. The pavilion facets take the light that comes in through the crown and direct it back to the viewer’s eye. The girdle makes an important contribution of its own by providing a location so that the diamond can be secured into a setting.
For example, on a brilliant cut diamond you will see the stone consists of 58 facets; the crown of the diamond has 33 facets on the top part of the girdle and 24 on the pavilion, which is underneath the girdle and the culet is the one last facet.

DIAMOND FACETING:

Natural rough diamonds come in all sorts of shapes and sizes. These are cut and polished into multiple small flat surfaces or facets. A facet is a flat surface on the geometric shape of the diamond. With modern diamond-cutting techniques, there are two common methods of cutting facets, each with its own unique, light-reflecting properties. Two basic faceting designs dominate the industry; the brilliant cuts and step cuts.

DIAMOND FACETING:

The step cut features parallel rows of facets for a clean, minimal look. This cutting style features long and narrow facets in rows (usually three) running parallel to the girdle on both the crown and pavilion. The table of a step cut diamond is usually square or rectangular, with beveled corners.The diamond facets tend to be larger than in brilliant cut diamonds and they are arranged to look like steps. Step cut diamonds are known for their dazzling “hall of mirrors” effect in contrast to the "crushed ice" appearance of most brilliant cuts.
The emerald cut is the most popular step cut followed by Asscher Cut Diamond and Baguette Cut Diamonds. Like round brilliants, emerald cuts normally have 58 facets (including the culet).

BRILLIANT CUT FACETING

This technique creates triangular-shaped facets that face outwards from the center of the diamond.
Chat open
Amelie new
Yadav Jewelry service(at)yadavjewelry.com https://s3-us-west-1.amazonaws.com/images.yadavjewelry.com/home/yadav-logo.png https://s3-us-west-1.amazonaws.com/images.yadavjewelry.com/home/yadav-logo.png 888 Brannan Street, CA 94103 US, CALIFORNIA, SAN FRANCISCO, UNITED STATES 888-968-8810