Baguette shape A rectangular-shaped diamond with rows of step-like facets. If the baguette’s two long sides taper inward, it is called a Tapered baguette. Bar setting Similar to the channel setting, it is a circular band of diamonds that holds each stone in by a long thin bar, shared between two stones. Barion cut This has a traditional step-cut crown and a modified brilliant-cut pavilion. A square barion cut diamond has 61 facets, excluding the culet. Bearding or girdle fringes The outermost portion of the diamond, called the girdle, can develop small cracks that resemble whiskers during the polishing process. The bearding can sometimes be removed, if not too dramatic, with slight re-polishing, and if the weight allows. Bezel setting With a bezel setting, a rim holds the stone and completely surrounds the gem. Bezels can have straight edges, scalloped edges, or can be molded into any shape to accommodate the stone. Blemishes The term blemish is used when the diamond has scratches or marks on the external area of the stone. Brilliance Liveliness, or sparkle in a stone when light is reflected from the surface and from the total internal reflection of light. Brilliant-cut Brilliant cuts are scientifically found to reflect the most light from within the stone, and often are considered to have the most brilliance of all cuts. A round brilliant-cut diamond has 58 facets. Other brilliant cuts include the heart, oval, marquise and pear shaped.