I've read about Japanese chefs polishing their carbon knives with baking soda and a daikon radish at the end of the day for patina removal, polish maintenance and preventing micro-rust.
What exactly does baking soda do to the metal/patina/rust?
Does it hinder the knife if you do it on a daily basis?
Does removing the patina daily make it easier for it to rust once stored?
Do you guys advise this or do you prefer to maintain a patina to prevent further corrosion?
What exactly does baking soda do to the metal/patina/rust?
Does it hinder the knife if you do it on a daily basis?
Does removing the patina daily make it easier for it to rust once stored?
Do you guys advise this or do you prefer to maintain a patina to prevent further corrosion?