Baguette Cut
A small rectangular step cut, used almost entirely as a side stone flanking a larger centre.
Baguettes have few facets and produce a clean linear flash rather than sparkle.
Straight baguettes are used in rows; tapered baguettes narrow at one end so they can curve around a centre stone.
They are cheap per carat because they use up flat rough that would otherwise be wasted.
Emerald Cut
A rectangular step cut with cut corners and long parallel facets. Named for the cut used on emeralds.
Asscher Cut
A square step cut with deeply cut corners, giving a distinctive concentric hall-of-mirrors effect.
Cut
How a stone is shaped and faceted. The one thing that most affects how it looks, and the one buyers examine least.
Kundan
A setting technique where highly refined gold foil is pressed around stones to hold them, with no prongs or claws.