The "Texas Bevel" is a 12 degree/side asymmetric bevel that produces a 24 degree working bevel, which is about half the working bevel angle of the vast majority of knives made in America. If there is a knife culture in any part of the world, it's Scandinavia and most of their knives are a symmetric version of the Texas Bevel aka "Scandi Bevel".
I use thick 3/16" O1 Tool Steel stock and the asymmetric bevel was primarily designed so that the blade could be sharpened quickly and easily in field conditions because only the right side (less tall bevel) ever touches a stone. The right bevel is tall enough so that you can feel the proper angle when sharpening so jigs are not necessary. The Texas Bevel is NOT a chisel grind.
A few of the advantages of the Texas Bevel:
1. It is a lower angle working edge and will therefore outperform a steeper angle working bevel which is common on most all knives.
2. It leaves the maximum amount of steel in the blade where it is needed. All ground knives have much less steel in the blade.
3. Ease of sharpening without the use of sharpening jigs.
1. High performance in any endeavor demands respect. Because of the low working angle, the bevel will not handle the abuse that a steeper angle bevel will take.
All carbon steel blades patina over time. I use O1 Tool Steel and as mentioned on the "Care & Maintenance" card shipped along with ever knife sold - "O1 Tool Steel will patina over time". Again, some things require respect and a high performance cutting tool is one of them.
Further information can be found here - https://www.bushmonkeyknives.com/instruction
Good questions, thanks!Business Strategy off my website:
If I ever made or did something that appealed to the herd, I would stop whatever I was making or doing until I figured out where I went wrong. The tools I make are not for everyone. And, I like it that way.