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<p>[QUOTE=&quot;Ian, post: 77230, member: 283&quot;]When you grade counterstamped coinage, it is the quality and condition of the actual counterstamp that is graded.</p><p><br /></p><p>That is, you can have (for example) a Spanish colonial 8 reales piece with the George III bust counterstamped on it. The host coin might be flat as a pancake, but if the actual counterstamp is EF, then the coin is EF.</p><p><br /></p><p>Not so with chop marks.</p><p><br /></p><p>I tend to think the same as GD and Roy, but each to their own with chop marks. I bought a few chopped coins in fascination and to study the chops first hand. It is a collecting field in its own right and while one or two chops on a coin is generally accepted as making the host `interesting&#039; any more tends to render the coin `damaged&#039; to the vast majority of the numismatic community. </p><p><br /></p><p>Having said that a good few years ago I turned down the offer of a Maria Theresia thaler that was absolutely crawling with chop marks both sides. The original coin was barely recognisable in consequence. In hindsight, I wish I had taken it, as it probably had nigh on every chop mark known on it! <img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie1" alt=":)" unselectable="on" unselectable="on" /></p><p><br /></p><p>If you ever want to know more concerning chops etcetera, there&#039;s a neat booklet by F.M. Rose entitled `Chopmarks&#039; (ISBN1-889172-13-8). There may be others out there, but that&#039;s one I know of and can recommend. It only cost me $10 a couple of years back, and if you have difficulty getting hold of it, I think (?) I know someone who might still have it in stock.</p><p><br /></p><p>Ian[/QUOTE]</p><p><br /></p>

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