After reading all 28 pages of the patina thread I have pretty much decided I want to apply a patina on my recently purchased 240 carbonext gyuto which i use just for home kitchen use. I saw both the mustard and blood methods and i know they are effective on true carbon knives, I am unsure of how it would be on the semi stainless carbonext. I know that some will say just let a natural patina develop but altho I love the edge the knife has, visually it is pretty flat.
I posted in the patina thread but due to being such an old thread and i wanna work on my knife while new before it's own patina begins, i thought id throw a thread up. I looked around on various other lesser knife forums but the information and real experience is lacking. Thanks in advance for the help/tips.