You may be right... my story comes from the fellow Bill had running the shop in those days. However, do we know of any other pie (or dovetail) chips made in the NEVADA mold after about 1993? It's possible that's why edge-insert chips were cheaper; they would have had to pay for a new mold.

As a technical matter, do you know if the mold that makes the soft-clay stamping has the edge mold design as a part of it? Or is it just a die to cut the clay to the right size and shape to go in the molding press?

Another detail question: I know some of the Borland commems that look like pies are really dovetails if you remove the center inlay (like the Castaways below). Has anyone ever done this to all the different designs to see what's in the center?