If you touch them up every now and again that should help with the chipping. What happens on very sharp edges is little bits of soil (rock hard particles) end up actually embedded in the edge, each time you use it after that the hard bits get driven deeper and dings form and then cracks and chips. But just a light sharpening can remove those hard particles as long as it is done before they get deep and cause visible dings.
I have gotten lots of practice on curved blades from owning a few spoon knives like this.
It does take some practice, and marking the edge is critical at first to know exactly where you are hitting. Those knives are cheaper than the replacement blades though! Maybe try it out on some old ones if you still have any.