VG-10 doesn't do too well below 16 degrees (of course depending on the heat treat). Harder steels in general don't do as well with 'real steels' but with ceramic rods - essentially round sharpening stones, light pressure is a plus, since a round rod exerts more pressure at a single point.
I have a bunch of Tojiro DPs and never see chipping issues, but this is a home rather than commercial kitchen environment and I usually cut on my soft Chinese Chopping blocks. Straightening out folded over edges on hard steels will get chips, so using the knife more gently or putting on a more obtuse angle should take care of it. BTW, I rarely use my bamboo boards other than for serving food. Just no 'give' to bamboo.
A 2k stone is a good stone for touchups, making the rod redundant. As much as I like my Nubatamas these days, a 2k GlassStone is a real convenient stone - splash and go and doesn't take up too much space in a knife roll.
In my house NOTHING is wife proof - even me