I have been using carbon knives almost exclusively for about 4 years now, and lately I am using blue steel more and more at work because of the edge retention. I have blue gyutos from Mizuno, Watanabe, and Konosuke Fujiyama, and I've found that they are MUCH more reactive than my Masamoto KS, Gesshin Ginga, etc. Sometimes my blue steel knives will start to turn orange and brown while I'm still in the middle of a task!
I haven't really seen anybody else mention something like this, so I'm wondering if there is anything I can do. I feel like they're so reactive that even if I tried to carefully force a patina, they would just turn orange and I would be taking a green scrubbie to the blade for the 7th time that day.