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The cut is vitally important because it has the largest bearing on the amount of sparkle that the diamond has. The different angles and lengths contribute to how much of the light that enters the diamond is reflected internally and then back out again. This is the diamond’s “sparkle”. It first helps if you get familiar with the different names of the angles and proportions of the diamond. The figure below names the major measurements. 
When you visit a jeweller/merchant they will use these names when describing a particular diamond's proportions to you. Diamonds also come in various shapes but shape should not be confused with the cut of the diamond. A particular diamond shape can have a variety of cuts. Refer to the diamond shapes section to get an idea of the most popular shapes. When a diamond is graded by an independent laboratory all of the proportions are taken into account to arrive at a grading of the proportions (cut). The diamond grading certificate will state what standard the proportions (cut) are. For example the GIA grading will state that the proportions are either: * Excellent
* Very Good
* Good
* Fair
* Poor The rule of thumb for cut is: Better cut standard = more expensive diamond |
