I bought a Zwilling Kramer 52100 10" Chef's knife soon after they came out. I thought I would try a forced patina so I soaked it in white vinegar for 45 minutes. I've since come to regret this decision and wish I had developed a natural patina. The trouble is that I can't get rid of the forced patina. Bar Keeper's Friend won't touch it. I suspect that I soaked it long enough for the patina to be deep. Anybody got an idea how to remove the forced patina?