On the weekend i used the Singatirin Gyuto for the first time. I was all like, hey, let's go slow and just cut some meat, not some acidic vegetables at first. So, i prepared a nice big duck breast and started to cut it in thin slices. Almost as soon as i started slicing the blade started reacting and discoloring blue.
I looked around and found this thread:
The patina looks like in the pictures on that page. Right now, i'm not sure if i like the looks. Some like such patina, to me it looks just like stained metal, still. Maybe it will grow on me though. I rinsed the blade under _very_ hot water after cooking. What started to build up while rinsing was small reddish dots (rust i guess), which i was almost completely able to remove with a green sponge. An interesting (to me) observation, when i apply Camellia oil, the patina is still visible, but fainter and the color is gone. It just looks darker than the rest of the blade. The color is back to blue once i wash off the oil with soap.
Is it possible to completely remove the patina again? Since it's not added material but the steel which reacted chemically i can think only of abrasives, but i'm asking still to be sure. I've read about a video from Jon about keeping a blade patina-free (for knives used for sushi?) but i've seen no link and could not find it.
Another question, the meat juices produced the patina but of course only on the spots the meat touched the blade. Did anyone cook medium rare meat and then tried to cut it and rub it on the whole blade surface, to have the blue patina develop all over the blade? How did that work out?