|DiamondonNet dictionary of common loose diamonds and diamond jewelry terms in the industry and their meanings. |
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|The baguette is a step cut style used frequently as side stones. Baguettes have unbeveled corners, usually only two rows of facets, and may be rectangular or tapered. Like the emerald cut, the baguette does not have the sparkle of a brilliant cut but has a classic beauty. Higher color and clarity are important because there are no facets to hide inclusions or body color.|