Thanks. It was almost completely blue after a week of cutting bacon everyday. Now it has evened out and is mostly gray, you have to turn it to see flashes of blue.
I agree with the reactivity. I haven't had a problem with mine. I keep mine in a hotel pan under the line at work. One day at the end of my shift I pulled out the pan and saw water droplets on the blade, don't know how long they had been there, but it was at least an hour or more. Wiped off fine, no corrosion. After you have a solid patina, they are really not a problem at all. No worse than anything else. The problem you run into is if they don't have a patina, even a finger print will rust. I have cleaned mine with Flitz and even that leaves enough patina to prevent it from being super reactive.