So from the Science journal article, the chipping is caused by the sharpening grind marks on the edge, which are little stress risers. If a stress riser on the edge hits the whisker just right, it can cause a crack that leads to a chip.
I don't know what angle the razors are set at, but I presume it's acute, which combined with a thin apex and a thin BTE width, would make the edge especially prone to cracking, especially at 63 Rc.
I know a lot of people like toothy edges, but those edges are prone to microchipping, as well as tooth deflections and breaks.
In the book Knife Deburring by Dr. Vadim Kraichuk, the author says it is a myth that coarse, toothy edges cut better: "A knife edge sharpened to rougher finishes will have larger scratches than a finely honed edge, and those scratches can be thought of as pre-existing flaws; the sub-surface damage is also more pronounced and extended. A coarser edge does bite initially, however, the knife dulls faster as the teeth get broken off and as the edge chipping develops along those flaws."
Perhaps, we should be using much finer grits when sharpening. This variable could result in some of the differences that we see from testers of edge wear: those using more coarse edges will see difference edge wear than those using more refined edges.