Baguette Diamonds & How They Work In Jewelry

Diamonds come in many shapes and sizes, some of them more obscure than others. One of the less known or less appreciated diamond cuts is the baguette. It’s a very simple cut, some would even call it plain. You don’t usually notice it in jewelry but you notice when it’s missing. So let’s take a closer look at baguette diamonds, what they’re actually meant to do, and how to best use them in jewelry.

What is a baguette diamond ?

Baguette cut diamonds are a style of step cut diamond, in a rectangular shape with parallel, long, thin facets and sharp corners. They resemble an emerald cut, minus the truncated shoulders and the facets leading down from the shoulders. Baguette diamonds are very simple and first came about in the Art Deco era of angular, geometric shapes and styles.

The name baguette comes from the French baguette bread, since the diamond has a long, narrow look. Most of the time baguettes are perfectly rectangular, though you can also find them tapered at one end, and sometimes with a brilliant cut instead of a step cut. The most common and traditional is the step cut straight rectangular baguette, and that is what we’ll be referencing throughout this post.

Baguettes are usually side stones

The usual place you’ll find baguettes is on either side of a center stone, or as accent stones emphasizing a pair of earrings, or a necklace. When used as side stones on a ring the baguettes run along the length of the ring.

You may also find baguettes in eternity rings, and these are usually very small baguettes. They are either along the length of the ring, or stacked neatly next to each other forming a very wide band.

What setting is best for baguette cuts ?

Anything that covers and protects the baguette’s sharp points, such as bar setting, channel, bezel. Prong settings may work as well, for small baguettes. Since baguette cuts tend not to sparkle, it’s important to not cover them up too much, so the light can come in.

Read also: Brilliant VS Crushed Ice Cuts 

Do baguette diamonds sparkle ?

No, baguette diamonds do not sparkle because they are not cut for maximum sparkle and light performance. Baguette diamonds have minimal sparkle, they have wide flashes of light along their long, thin facets. Baguettes also have no facets that are at an angle or diagonal, so there is much less of a chance of them sparkling like a brilliant cut would.

If you choose baguette diamonds, you choose them for their clean, crisp lines, and the way the facets make it seem like you could step into the diamond and down into its very center. Baguettes are more of a study of form than anything else.

Two examples of baguettes with a prominent role in rings.

One thing you should remember though, baguettes are absolutely not dull and they do not get dirty faster than other cuts. Any diamond will get a bit smudgy as you wear it, regardless on the way it’s cut.

Are baguette diamonds popular ?

Baguette diamonds are not very popular, even when you compare them to other step cuts like the emerald cut or the Asscher cut. Baguettes are far less popular precisely because they do no sparkle, but they are very common as side stones. Perhaps not the most preferred side stones for the current trends, but you’ll usually see them in rings where the center stone is a step cut.

Are baguette diamonds expensive ?

No, baguette diamonds are not expensive since they are usually small, used as side stones, and don’t impress as much as other diamond cuts. In short, there is no reason for them to be very expensive, aside form being a type of diamond.

Dainty baguette and round diamond ring, set in 14k gold. See it on Amazon.

One thing you have to understand about baguettes, they are exceptionally good at showing any imperfection or color within a diamond. So if you ever get baguettes, it’s important to get them in a high clarity and high color grade (or a white metal backing).

Classic baguette diamonds work best with step cuts

The classic baguette cut is a step cut, so it will look best with other step cuts like the emerald cut, the Asscher cut, even a carre cut. This is because the baguette will maintain that geometric, angular look of the center diamonds and give you a coherent style. The straight lines on a baguette also pair best with the straight lines on a step cut.

If you want to pair your baguette with something else, perhaps consider a radiant cut, or a princess cut, to keep in the same style. Although these are brilliant cuts, their straight lines work best with the baguettes.