The Hidden History Behind Coin Ridges: Why Dimes and Quarters Have Those Tiny Grooves
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The Hidden History Behind Coin Ridges: Why Dimes and Quarters Have Those Tiny Grooves
By Han tt – 23/09/2025
They’ve been held a thousand times by you.
They were slipped into parking meters.
On counters, they were stacked.
flipped them to make choices.
But have you ever really looked at a quarter?
Run your thumb along its edge?
Those tiny ridges — they’re not just for grip.
They’re not decoration.
They’re not an accident.
These anti-theft measures date back 300 years, to a time when silver hoards, powdered wigs, and cunning crooks believed they could outsmart the king.
Let’s explore the wild, true story behind coin ridges — and why they still matter today.
The Crime That Created Coin Ridges: “Coin Clippin
Enter the coin clipper — a clever (and illegal) thief who would:
Shave tiny slivers of metal from the edges of coins
Gather the shavings to melt down into bullion
Spend the clipped coin as full value — because it still seemed whole
Just a little off each coin.
Hard to notice.
But do it hundreds of times?
You’d have a fortune in stolen silver and the government would be none the wiser.
This wasn’t rare.
It was uncontrolled.
And it menaced the entire economy.
The Solution: Reeded Edges — The Original Anti-Fraud Tech
Let’s introduce Sir Isaac Newton. That Isaac Newton, indeed.
The renowned physicist was appointed Warden of the Royal Mint in England in 1696.
And one of his initial expeditions?
Put down the coin clippers.
His remedy?
Coin edges can be given ridges, or “reeds.”
It was impossible to clip silver without being noticed because of these reeding grooves.
Why?
A clipped coin would have broken or uneven ridges
A full coin had perfect, continuous grooves
No machine at the time could reproduce the mint’s precise reeding pattern
It was 17th-century security tech — and it worked.
Fun fact: Newton personally prosecuted over 100 counterfeiters — some of whom were sentenced to passing.
Why Some Coins Still Have Ridges (And Others Don’t)
Fast forward to today.
Coins aren’t made of silver anymore (except for special editions).
So why do quarters, dimes, and half-dollars still have ridges?
Because the tradition stuck — and it still serves three crucial purposes:
1. Security Against Counterfeiting
Even today, reeding is part of a coin’s security profile.
Modern counterfeiters struggle to reproduce the exact number and depth of ridges
Vending machines and banks use sensors to “read” the edge — helping detect fakes
2. Accessibility for the Visually Impaired
Interesting For You
If You Open a Watermelon and See This
If You Open a Watermelon and See This …Throw It Out
Cutting into a watermelon is usually a refreshing moment — bright red flesh, sweet aroma, and plenty of juice. But if you slice one open and notice foam bubbling or oozing from the inside, stop immediately and throw it away. This isn’t a harmless oddity. It’s a clear warning sign that the watermelon has begun to ferment and spoil, and eating it could be dangerous.
Why Foaming Watermelon Is a Red Flag
Watermelon is naturally high in sugar, which makes it especially vulnerable to bacteria and yeast. When these microorganisms infiltrate the fruit, they feed on the sugars and begin a fermentation process. As this happens, gases like carbon dioxide build up inside the melon.
Eventually, that pressure needs to escape. When it does, the gas mixes with liquid inside the fruit and pushes out as foam or bubbling liquid through cracks in the flesh or rind. Essentially, the watermelon has turned into a small fermentation chamber.
Food safety experts warn that consuming fermented watermelon may expose you to harmful pathogens such as E. coli, Salmonella, or, in rare but severe cases, toxins associated with botulism. The most dangerous part is that the spoilage often starts internally, meaning the rind can look perfectly normal while the inside is already unsafe.
Other Signs Your Watermelon Has Gone Bad
Foam is one of the most obvious indicators, but it’s not the only one. Watch for these warning signs:
Sour or unpleasant smell: Fresh watermelon should smell lightly sweet, never sharp or acidic.
Slimy or mushy texture: Flesh that feels slippery or overly soft is breaking down.
Fizzy or tingling taste: A carbonated sensation points to active fermentation.
Dark or sunken spots: Discoloration or depressions inside the fruit often signal decay.
Cracks in the rind: These openings allow bacteria and air to enter, speeding spoilage.
If you notice any of these, it’s best to play it safe and discard the melon.
How Heat Makes Things Worse
Hot weather dramatically increases the risk of watermelon fermentation. Heat accelerates bacterial growth and metabolic activity, meaning spoilage can happen quickly — sometimes before there’s any visible external damage. In extreme cases, pressure buildup inside the melon can even cause it to crack or burst when you try to cut it.
To slow this process:
Store whole watermelons in a cool place or refrigerate when possible
Refrigerate cut watermelon immediately
Consume cut pieces within a few days
How to Protect Yourself
A few simple precautions can reduce your risk of spoiled fruit:
Inspect before cutting: Avoid melons with soft spots, cracks, or damp areas.
Wash the rind: Rinse thoroughly under running water before slicing to prevent contamination.
Use clean tools: Always cut with a clean knife on a clean surface.
Check after cutting: Look, smell, and sample a small piece before eating.
Refrigerate promptly: Store leftovers wrapped and chilled below 4°C (39°F).
Dispose safely: Seal spoiled melons in a bag before throwing them away to prevent leaks.
The Bottom Line
Foaming inside a watermelon is not something to ignore. It’s a sign that the fruit is actively breaking down and may contain harmful microbes. Even if some sections appear normal, once fermentation begins, the entire watermelon is unsafe. When it comes to food safety, it’s always better to throw it out than risk getting sick.
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