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The oval's technical name is "oval modified brilliant," based upon its shape and modifications of the traditional round brilliant configuration. The oval was invented in the early 1960's.
The oval is seen most frequently cut in the standard 58 facet brilliant pattern, but can have a varying number of pavilion main facets ranging from 4, 6 or 8.
The preferred cut of an oval diamond should have well rounded ends with a full body having an optimal length-to-width ratio of 1.33-1.55. The depth should be 58-65.4% and table 52-64%. Ovals provide a bigger surface area than a round with the same carat weight and therefore are an excellent option for shoppers looking for the brilliance of the round but a bigger size for their dollars.

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