I have been reading this forum for quite a while now and there is a lot of useful information. Thanks everyone.
I am a home cook (but I cook every night for 5 people) and I thought it is time I upgraded my german chef's knive to a Japanese gyuoto.
I would the added advantage of carbon, but fear I am not ready yet for a full carbon knife. Therefore I was considering a semi-stainless knife like the Carbonext or the Konosuke HD.
However, I don't know whether I am ready for their steels. How quickly do they rust? And does the patina have any negative effects?
For example, what happens if I cut a couple of onions, a lemon, some other veggies and some meat, then rinse it off under the tap and leave it, without drying, for two hours. Will it rust then? Will it patina?
And what happens if I leave a knife wet overnight to drip dry?