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The name baguette is derived from French and translated means stick or chopsticks. In order to obtain an exact rectangle with four 90 ° angles from the gemstone, a large part of the stone has to be ground off. This cut requires the highest level of precision work and is therefore extremely time-consuming. In addition, the risk of splintering due to the long and arduous work is relatively high.
Due to the extreme hardness, only baguette-shaped diamonds were initially cut. With the advancement of technology, the cut was also transferred to other gemstones. Today you can find baguette-cut sapphires, emeralds and rubies in particular.
Due to its restrained shape, the baguette cut gives the diamond a special elegance.
Created for eyes that prefer elegance to glitter.
