What is the best way to maintain the blade? I assume not, but should I use a honing steel on the blade like I would with my Mercer stainless steel blade?
Also, what is everyone's opinion on a patina? I was thinking of forcing one (with vinegar or mustard, as I have read) before I start bringing it to work with me.
For now I plan to bring it to my local knife shop when it needs a new edge, but when I start bringing it to work and putting in some serious time, I will invest in my own sharpener. What works best for a blade like this?