Sometimes these things are not easy to figure out. You have to wonder whether certain "properties" are the result of steel choice, grind, geometry, something gone very right or slightly wrong with heat treatment or all of the above. I remember one master smith telling me that with steel like W2, if you could get a very long, floppy wire edge/burr when initially setting the edge on the belt grinder (sacrilege, i know!! LOL) that could be pushed back and forth with your finger but was very easy to remove with a few strokes on a fine stone, etc, you had VERY fine grain structure in the steel. On the other hand, I have heard more recently that a persistent, hard to remove burr/wire edge may be a sign of too much retained austenite. We know that a properly HT'ed carbon steel blade can be hard and flexible, sometimes to amazing degrees, but when you get as thin as a razor edge, it may not matter as much. Have you guys noticed difference not in whether a blade will chip but HOW it chips? That might be interesting to look at.