I don't think it really matters. If you're like me and grab the cast iron skillet from down below, and bring it up too quickly and catch the edge, granite quartz, whatever, it's going to chip. (yes I just chipped my new countertop w/said skillet)

Rounded would prob give you the most protection. just be careful when handling iron skillets and you'll be fine.

I have had both. Never had problem with bullnose. Some small chips on current eased edge Taj Mahal countertops but more a function of the stone. I like a very slight eased edge in top edge and squared on bottom edge. Just don’t do big angle on eased part. Smallest they can do. Oh! no! Beth, not your new countertop?! On island? Is it in noticeable spot? I hope not.

Flo, i cried. I hit it so hard w/the skillet. I glued back the piece as best I could. I'm sure if I had the guy come out he could make it look a lot better. luckily it's right on the hidden corner so you really don't see it

Beth, the design looks pretty, but it does expose those counter corners and put them at increased risk of getting hit, like you just did. You should call the fabricator to fix it properly. The positive is that you will never lift that skillet that same way ... and least for a few months!

The more rounded the edge, the less likely the chipping.

I know! this type of countertop design was already here and fit around the stove, so I couldn't level it off. In all my years I've never hit the edge like that. ever. and you're right. i'm very cognizant now.

I do a straight ease and polish on virtually every material. Granite, quartz, quartzite, soapstone, you name it. I don't have any clients with chipping issues, on any of those, and if they do? It's so minor it can not be noticed. I wouldn't bullnose, , ogee, or anything else for that matter. A simple edge gives the beefiest look, is easy to wipe clean. : ) Stop agonizing is my advice. You live in a home. Stuff happens. Don't obsess before anything happens.and remember that house is quite "human". Flaws exist in all things and everyone, sooner or later.

Jan, thank you for providing me with better perspective. I do like the aesthetic of the simpler edge. I should probably go for it rather than pre-emptively worrying about what may happen. I use my kitchen and cook dinner almost daily so this is a working area and although I want it to be beautiful, it is a working space.

Beth, I am so sorry to hear about your counter. I'm sure you keep rethinking how you grabbed that cast iron skillet. I have a few monster pots as well, Staub oval coq au vin and a skillet while I usually use my All clad stainless. I am very conscious of the weight of the Staub as I know it can cause damage. Your kitchen is lovely and even more so since it is well-loved and used. I second the advice to bring Joe in for a good repair!

A 1/8”-1/4” round over would still be modern enough visually and soft enough to be less likely to chip. It’s no way as rounded as a bullnose.