How to remove deep patina?

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?

Fingerstones ?

Progressive grits of sandpaper and buffing

Did any pitting occur? Otherwise I would use coarse ScotchBrite.

Your metal has been oxidized, try baking soda and an uchigamori fingerstone slurry using a folded paper towel or 8000 grit wood polishing sand paper. Or maybe just the sand paper and baking soda. Or scotch bright and baking soda but using the scotch bright is going to scratch your polish, fyi.

Here's a thread from a couple of years ago about this:

http://www.kitchenknifeforums.com/showthread.php/8188-Erasing-the-patina