Everyone knows diamonds are valuable, but do you realise that there is a structured system by which they’re classified in terms of quality and value?
This grading system was developed by a company called GIA in the 1950’s, and assesses diamonds based on four key characteristics, as set out below.
Clarity – This can be thought of as the purity of a diamond – a perfect diamond should have no as close to no blemishes or inclusions as possible.
Colour – Diamonds are, of course, naturally occurring stones and as such there is a great variability in colour as different environmental factors are at play. Colourless diamonds are the rarest, and therefore the most valuable. Colour is rated on a scale from D to Z, with D being colourless and Z being noticeably yellowy.
Cut – This reflects how well a diamond’s facets react to light, thus meaning the higher the cut grade, the brighter the diamond will appear. However, it’s also used to refer to the way in which the diamond has been shaped, or ‘cut’.
Carat Weight – perhaps the most familiar assessment. The carat weight reflects the weight of the diamond, so whilst it’s not technically a measure of size, it is indicative. A single carat equates to 0.2 grams.