Last thing. As far as reactivity goes it has been mild. The pears and apples were the worst for the knife with just a slight patina. The patina is building but I haven thad much bloody meat or time to do Darkhoek's method. If I cut with the heel of the knife to split the pears and apples and then used the tip to cut those in half and then came back to the heel it would leave black pear juice on the pear...didn't matter cuz they were going into a lemon water bath so as not to oxidize but nonetheless this was as bad as it got and it happened in less than 2 seconds. I assume that once I get a better patina on this bad boy it won't be an issue.