tapered baguette lab-grown diamond is a relatively small, elongated diamond that is primarily rectangular in shape, however, one end is wider making it a long trapezoid.
Physical Characteristics and Cutting Issues of Tapered Baguette lab-grown diamond
The cut has square corners with rows of step-cut or step-like facets parallel to the table. Tapered baguettes do not conform to the Federal Trade Commission’s “17-facet” requirement for diamonds. The name of the cut must proceed with the word diamond.
Tapered baguettes lab-grown diamonds, like their straight baguette counterparts, often serve as side stones, although they can also be the main shape in full-band rings or fashion rings. They are often set end-to-end to build a full look.
Tapered baguettes are usually channel-set, but sometimes prongs are used.