I have just ordered my first Carbon blade -- a 240 Misono Sweden -- and I'm curious about caring for this knife, specifically preventing rusting and reducing reactivity with foods. So I guess those things are related to forming a patina.
Should I force a patina right away, using mustard or vinegar or similar?
Should I let it form naturally, but maybe help it along by slicing a few pounds of onions/potatoes/other cheap produce?
Some other option?
I am now a home cook, so I do not have easy access to 50# bags of onions anymore. Oddly mixed emotions about that...