The baguette cut diamond's history can be traced back to the 15th century, originally known as the “hogback”, a slightly differently cut diamond that was popular amongst European nobility. The baguette cut we know and love today is an elongated rectangular step cut, with 14 to 24 parallel facets that run along the stone’s sides. A cut that requires absolute precision, its beauty lies in the broad, linear facets producing a sophisticated, glass-like shimmer.
Emerging into the spotlight during the era of art deco and art nouveau styles, the baguette cut diamond was a daring and different approach when compared to the traditional round cut stones of the 1800s. The 1920s & 30s surge in popularity was attributed to the baguette's sleek, architectural profile and glass-like clarity, especially during a time that was so opulent for aesthetics.
In the mid 20th century, baguettes began to be regularly featured in clusters, brooches, and especially continuous eternity bands. A notable example of this was Marilyn Monroe's eternity band set with 35 baguette-cut diamonds, a dazzling gift from Joe DiMaggio just before their elopement.
Eternity bands and tennis bracelets most commonly feature straight baguettes with perfectly parallel sides, allowing the piece to look perfectly continuous and symmetrical. Other pieces, like rings and necklaces, usually feature tapered baguettes which slightly narrow on one end. The way they taper out makes them ideal side stones for engagement rings, creating a dazzling transition from centre stone to band.
Although the baguette cut is centuries old, its appeal remains classic and timeless, from the 16th century to 1920s art deco to today.
