I'd just be careful about over-generalizing. I'm not trying to sound skeptical, but I'm just really surprised that the water adjustments above were the thing that pushed your beer over the line from good to great. You seem to hint that overdoing salt additions was something that didn't work out for you, which is often considered a "rule" of brewing and one that I'd agree with. Keep experimenting for another year, and I bet you'll find that hard and fast rules don't always work out.
I'd also like to point out that #1 and #2 above contradict, and that there are a lot of styles where more sulfate than chloride is appropriate.
I brew a few British bitters and IPAs each year, and I've found I prefer using CaCl over CaSO4 for calcium additions in those. I'm assuming those are the kinds of styles you're referring to, where more sulfate would be appropriate. I haven't found that to be the case, but your tastes may vary. I tend to brew drier beers, so maybe my IPAs don't need any "bitterness firming," if sulfate does what people claim it does. I also don't brew American-style IPAs anymore, so maybe that style needs more sulfate?
I'm not claiming my water advice is applicable in every conceivable situation, but if you can make good beer with hard/mineralized water, it's worth investigating whether or not you could make better beer with softer/less mineralized water.
I almost rearranged the order on 1 and 2. As Don pointed out, when appropriate, I use pickling lime for increasing pH. I don't add it to every batch.
Sorry for derailing the thread, back on topic:
I just don't see a reason why adding chalk or baking soda is better than adding lime. Some people have claimed negative flavors form from neutralized bicarbonate. As far as I'm concerned that's just conjecture. I'm not ready to firmly support that, but I'm leaning toward believing it.