The value of a diamond is based on four characteristics; cut, color, clarity and carat weight. This grading system was developed by the Gemological Institute of America in the 1930’s.Today this system is used worldwide to grade diamonds.

Cut – A Diamonds cut is the most important consideration when evaluating a diamond. Cut refers to the angles and proportions of each facet of the diamond not the shape of the diamond. The cut of a diamond relates to its brilliance and fire. Brilliance is the white light that is reflected from the stone while fire is the quantity and quality of spectral colors reflected by the stone.

Color – Color grading is standardized using the GIA color grading system. Colorless diamonds are quite rare and are therefore most valuable. The GIA scale begins with D and ends with Z for white stones.

• D, E or F - Considered colorless.
• G, H, I or J - Near colorless.
• K, L or M - Faint yellow.
• N – R - Very light yellow.
• S - Z - Light yellow.

Clarity - Clarity refers to the flaws or inclusions within a diamond. Most diamonds have some inclusions which effect the way that light is reflected through the stone. An inclusion can be a bubble, spot or a line that occurred while the diamond was being formed deep within the earth. Most are not visible to the naked eye.

• FL – IF - Internally flawless.
• VVS-1 – VVS-2 -Very, very slight inclusions.
• VS-1 – VS-2- Very slight inclusions.
• SI-1 – SI-2 - Slight inclusions.
• I-1, I-2, I-3 - Imperfect.

Carat Weight – Carat is the standard unit of weight for diamonds. One carat equals 1/5th of a gram or .007 of an ounce. Carat weight is further divided into decimals. For example, ½ carat is .50 and expressed as 50 points. Therefore, a one-carat diamond is made up of 100 points. All things being equal the greater the weight of a diamond the greater the rarity and value.