At a nice French restaurant, the finest filet mignon on the menu might not be any bigger than your fist. But take one bite of it, and you’ll know the critics have been raving about it. It’s juicy, flavorful, cooked perfectly, and you’ll leave the restaurant feeling very satisfied.
Compare that to the steak you might get at a cheaper chain restaurant. You’ll get a bigger portion of poorly cooked, low quality meat.
The discerning customer knows the difference and chooses the superior option. A similar tradeoff applies to diamonds and probably all consumer goods.
Focus on the quality first and then find the appropriate size that fits your price range. Look at the cut, sparkle, and the light that emits from the stone.
It’s the sparkle that will get the “wows.”
One major caveat I see often:
Diamond size is perceived to be measured in carat weight. However, there’s a subtle, yet very important distinction between weight and size.
Weight is a good indication of size as long as it’s distributed proportionately. However, a poorly cut diamond may be too “fat” in its midsection, which boosts its carat weight, but ruins the internal light refractions and yields much less sparkle. This diamond might look better on paper to the uninformed customer, yet it is actually a worse diamond than if it were cut properly and weighed a bit less.