heh, yeah. the contrast has gone down with use (cutting roasts has particularly evened everything out), but the forced patina definitely did its job in terms of reactivity and food discoloration.Maybe so on the Konosuki, butt it does look very stylish! Almost an organic paisley!
i went with a couple layers of vinegar and then daubed mustard on basically at random. i think that natural patina looks really nice. how is reactivity with food?It actually looks pretty interesting to me. Here is my Konosuke white#2 with natural patina over the last year...not a lot of blue though.