Richmond Laser is thin behind the edge, but the rest of it going up to the spine isn't thin enough that I would call it a laser. It's not even a great deal anymore (they used to be cheaper) considering other options in the price range. Any knife that is very thin behind the edge is going to be more prone to chipping. A price you pay for the performance. Being very thin, it will slide through vegetables easy. On the other hand, if you cut something like thinly sliced potato, it can stick on you.
To maximize edge retention and minimize chipping:
- End grain wood board (you won't use one in pro kitchen) or rubber like Hi-Soft brand etc. Stay away from glass, bamboo (which is mostly hard glue)
- Don't cut chicken bones with it, use your wusthof for that
- Tip down pivoting/ rock chopping can chip it. Push cut or slice/pull cut
- Put on a microbevel https://www.youtube.com/watch?v=xwnFrjiAA_8
For lasers consider this one which IMO is the best deal on 'laser' knives right now http://www.cheftalk.com/t/87228/need-some-convincing#post_517444