How studying the cut parameters of a diamond can help a manufacturer to increase the efficiency of his work and allow a dealer and jeweler to increase the price and liquidity of the diamond?

We suppose that to efficiently solve this problem we need to perform some mathematical calculations, discuss the obtained results with manufacturers, dealers and jewelers, and let them test the validity of the calculations in practice. We invite all the interested people and organizations to discuss and employ the results of our studies.

At the moment, we confine ourselves to studying the round brilliant cut of diamonds for the purpose of finding the best tradeoff in the simultaneous optimization of the light return, fire, and weight of a diamond. Here we propose to discuss our first results obtained on this way. These results can be divided into "Macroanalysis" and "Microanalysis" sections.

The Macroanalysis involves tracking all possible angles and proportions and determining the regions promising for cutting, from the point of view of either light return or fire. At this stage, we not only confirm the conventional sets of cut parameters but also find out some new, unusual configurations.

The Microanalysis involves the detailed studies of the narrow range of cut parameters: the crown angle - from 30 to 40°, the pavilion angle - from 38 to 43°, and the table size - from 52 to 60%. The cut parameters thus determined optimize the light return and fire of a diamond. By cutting the diamond using these parameters as a guideline, it is possible to improve the appearance of the diamond without breaking conventional proportions.

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