Method of cutting that caries from the American brilliant approach in that proportions are worked out according to light falling directly from above on the crown.
Obsolete. A diamond brilliant whose proportions were worked out mathematically for light falling perpendicularly on the crown. It was never adopted as a common form of cutting. The angle of the pavilion facets to the girdle is 38° 40'; of the bezel facets, 41° 6'. The table is 56% of the girdle diameter; crown depth, 19%; and pavilion depth, 40%. It is not to be confused with the old European cut.
Antique method of cutting diamonds that preceded modern diamond cutting. Occasionally such diamonds will be recut to a modern brilliant cut. - see flawless
The style of diamond cutting popular from approximately 1890 to the 1930s. The European cut has a round girdle which was made possible by the introduction of the power bruting machine. The European cut can be distinguished by the size of the table in relation to the diameter of the stone. In a European cut the table is smaller in relation to the diameter of the stone. Also the culet is often large and often appears to create a hole at the bottom of the diamond.
A European version of "ideal" cut used and preferred in Europe following the research of Tolkowsky and others.
The European cut (also known as the old European cut) is an old, round diamond cut that is similar to but less bright than the newer brilliant cut. The European cut has a very small table and heavy crown.
Obsolete brilliant diamond cut, characterized by a very small table, a heavy crown, and great overall depth. Not to be confused with old-mine cut.
A style of diamond cutting popular from approximately 1890 to the 1930s typified by a round girdle, a smaller table in relation to the diameter of the stone, and a large culet. The large culet appears to create a hole at the bottom of the diamond when viewed from the top, since the large culet lets light escape instead of reflecting back to the viewer.