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<p>[QUOTE=&quot;GDJMSP, post: 3060250, member: 112&quot;]As always, it comes down to definitions. Basically you&#039;re saying the same thing I have said for as long as I can remember.</p><p><br /></p><p>From a purely technical point of view any and all toning is damage to a coin. And since toning begins the instant a coin is struck, then from the moment of its very existence a coin is damaged. But, it is a matter of degree. </p><p><br /></p><p>In numismatics a large percentage find attractive, (and yes definitions are at it again), toning a good thing, a desirable thing. And they find unattractive toning a bad thing. It works that way with a lot of things in life. Many foods need to be aged before we eat them for example. But perhaps it would be better to say we desire rather than need. Cheese, meat, wine, there is a long list. But from a purely technical perspective that aging is in fact decay - damage. </p><p><br /></p><p>Toning is like that. It is a good thing, to a point. But if and when ti goes too far it is no longer a good thing but a very bad thing for it will result in the ultimate destruction of what we like so much. Same thing happens to our foods. Some aging is good, too much very bad. But with toning we can remove it, reverse it, with no visible damage at all and greatly extend the life of the coin, not so with food.</p><p><br /></p><p>But once toning has gone too far then it&#039;s done, over with. It can no longer be reversed for there is permanent damage that is forever visible.</p><p><br /></p><p>And your last line, just another way of saying - the hard part is learning what coins should be dipped and what coins should not.[/QUOTE]</p><p><br /></p>

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