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	Gemological Characteristics - The Shape of a Diamond "Diamonds in the rough" are not considered beautiful.  They must be cut and polished to exhibit the charateristics of fire and brilliance associated with fine gemstones.  Diamonds that are not cut to the specifications of Tolkowsky's Round Brilliant Shape are called "Fancy Cuts."  These shapes include the Baguette (from the French, meaning "Loaf of bread), marquise, princess (square outline), heart, radiant (similar to the princess but with rounded edges), pear and emerald cut. These "fancy cuts" are not held to the same strict standards as Tolkowsky's Round Brilliants. Round Brilliant - The round brilliant is the newer version of the old round that has been reworked for maximum brilliance.  The round brilliant is by far the most popular cut and has the best proportions and angles. Baguette - Not as popular for solitaires, however, often used as an accompanyment to round brilliant or in narrow rings as the prime stone alone or in combinations of three or more. Oval - Not as popular for solitaires, however, often used for three-stone anniversary rings. Princess - A square cut diamond that has refractive properties similar to that of the round brilliant. Emerald Cut - Not as popular as it used to be - A traditional and elegant shape. Radiant - The radiant has more facets than the princess but has clipped corners like the shape used in emeralds.  The cut was popular before the princess shape came into use. Heart - Due to low demand, this cut is difficult to find - used for sentimental purposes. Marquise - Like the emerald, the marquise has been around for quite some time.  This is possibly one top four popular shapes behind the round, princess and oval. Pear - Shaped like a teardrop, the pear is used in pendants, refracts light well and has fairly good proportions. The Four C's: Carat (weight)  | Color  |  Clarity  |  Cut  |
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