Hey everyone, sorry jumped the gun and posted something. found the forum when researching a knife I had just ordered. I'm just starting to get into carbon steel knives, What is the difference in the final product of a forced or natural patina? How do different food effect look of the patina? (veg, fruits, beef, fish, I've seen instant coffee and vinegar used) The knife is question is likely just going to be used for carving; beef, lamb, pork. Salty Dog has some incredible looking blades. One he has drawn on with rubber which gave a great effect. Any advice before I start to experiment?