Question - I recently purchased a KIYA Takefu Special Steel #2 petty knife. After use on onions and cooked beef, I immediately wiped the blade clean. See no evidence of a patina forming. Should I allow more time before using and cleaning the knife to encourage the development of the patina?
This is an old butcher's knife I picked up in a second hand shop recently. Had to sand a load of rust off, and then put some mustard on. End result is a base of old pale grey patina, that in the light catches some mother-of-pearl type greens and blues from the mustard.