this is one thing that always weirds me out... i dont leave my carbon knives with patina, nor do any of the chefs i trained under in Japan... i understand some people like it here, but it will never appeal to me
in addition to being on top of constantly wiping it down, i do something similar to what i used to do while working in japan... in japan, we would take a round slice of daikon and put some cleanser (non-bleach powdered cleanser) on one side... then we would rub the knife clean with that at the end of each day. You can also use rust erasers if you want, but just make sure to follow the steel grain.
I like my misono bc its dark grey but has a polished edge. Doesn't look any better than right after its sharpened.
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