The baguette cut, from the French for ‘long rod’, is typically a slender rectangular cut with parallel facets. Baguette cuts with their unusual arrangement of facets work the light in a very different way from round stones, rejecting the traditional ‘sparkle’ associated with diamonds and instead glinting with bright flashes when catching the light.
This cut of diamond was first developed in the 1920s when there was a changing trend towards geometric crisp straight lines - typical of the Art Deco era.
Baguette cuts can be seen occasionally as an eye-catching central focal point in a piece of jewellery, however most often are used as highlights, flanking a central gemstone.
