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The
table cut is a simpler cutting than either the step or brilliant. It
consists simply of a table with beveled edges. It is an old form of
cutting, and is generally superseded at the present day by forms with a
greater number of facets.
The
rose cut has the crown facetted all over, the table of the brilliant
being replaced by six triangular facets, and the other facets by
eighteen triangular ones. The base is either made flat, or as a
duplicate of the upper part, the latter cut giving what is known as the
" double brilliant."
The
rose cut is especially useful for small or flat diamonds, as by means
of it well-cut gems can be made from pieces of " rough " which are too
small or too thin to make brilliants.
Besides
the brilliant and rose, which are standard cuttings for the diamond,
there are several quaint and fanciful cuts which are now more or less
in vogue. One of these is the " pendeloque," a sort of double rose cut,
and the " briolette," also a
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double
rose cut 01 a general pear shape. The outline of the stone may be
varied also, so as to be triangular, hexagonal, or circular. A form of
diamond cutting which is now being extensively advertised is that
called the " twentieth century " cutting. This is a double rose cut
with eighty planes, forty above and forty below. It is made up
essentially of two cones placed base to base, both completely facetted
with planes, eight of which meet around each apex. The supposed
superiority over the brilliant rests in the substitution of facets for
the table and culet of the latter.
The curved cuttings given to precious stones are all modifications of the form known as cabochon, the
various shapes given being such as are best adapted to bring out the
beauties of the individual stone which is to be cut. The different
forms of the cabochon can be sufficiently well understood by reference
to the accompanying figures. The hollow cabochon serves the purpose of
lightening the color of dark stones, and affording a place for
inserting a foil.
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