Only on KKF would a thread title like that have any sort of meaning whatsoever!
Anyways, I recently had my Misono carbon etched to enhance the darkness of the dragon. The blade was sanded down except for the dragon itself, and since it's return I've washed it a number of times and sharpened it. In use, it never discolored any food or left any residue behind when wiped with a towel. Today, however, I tasked it with a gigantic block of swiss cheese, and after grunting and groaning and struggling to split the tightly compressed loaf of swiss in twain, I noticed that both sides of the cheese had a few dark gray streaks from the knife. Anyone else with an etched knife had this happen before? I can't tell if it was simply the carbon steel discoloring the product, or perhaps an upper layer of etched/oxidized metal being stripped off by the intense suction/compression of the cheese. I naturally threw the discolored product away, but I'm not sure if there's something else I need to do to the knife to "stabilize" the etching.