If your quartz is being cut on a CNC machine , the edge profile choices dictate the inside corner radii. I did not want a 3 inch inside corner radius so the most "rounded" I could get was a roundover edge which is the next step rounder than the standard eased edge (both allowing a 1 inch inside corner). The roundover is less prone to chipping but a 1/4 or /12 bullnose would be even better. If not cut by CNC you probably have more flexibility but maybe less accuracy.

I got a bullnose. I wanted a forgiving edge for both chipping and in case someone bumped into it. I've found I like it better than the eased edge that I used to have, it's more comfortable to lean into, which I have a habit of doing when kneading bread.

We went with an eased edge with a standard 1/4" corner radius. We wanted a minimal softening of the 90-degree corners and edges.

Caesarstone, eased edge. Love the look. No chips or painful pokes.

An ogee with the step-down 90* instead of the rounded top is the most chipped and most difficult to fix in my experience.

1/4 round. It was just installed today so I can't speak to how sturdy it is, but was told it should hold up fairly well. I do love how it looks...it's a litle more rounded than an eased, I guess?

I went for looks over practicality and got a cove edge with a step out; 90 degree inside corners to boot. Love the look:) We will have to see in a few years if I am complaining about chipped corners.

I have 90 degree corners, only very slightly eased, on quartz, and I chose that because it makes cleaning easier - to scrape off the edge. It is prone to chipping, and I did get one small chip by banging a pan against the edge, but I was able to repair it myself, and now I cannot see it. Now I am being more careful with my pans, however.

2" Ogee with 3/4" on the top & 1.25" on the bottom. No chips after a year. I had originally planned to do a mitered edge but the Ogee fit the style of my kitchen.