A2 and Apples

[JTknives]

I know a weird sounding topic but we ran into a weird issue tonight. My wife was using the new knife I made for her. It's made out of A2 with a very thin edge. She was using it to slice up apples tonight for drying. She called me into the kitchen because the knife was leaving black stuff on the slices. I said oh that's no problem that's the patina that's building up. Just give it a quick wash befor using it. So she washed it and sliced an apple, No black stuff so I thought we where good. She set the knife down and grabbed another Apple and started slicing and there was black stuff again. In the time it took her to get another Apple the juice on the blade started eating the steel. She has another kitchen knife I made her that's A2 and never given us any problem, but it's a fillet knife that really only sees meat. So what is the deal, is this blade going to make our food taste like patina.
Thanks guys.

 

[Salem Straub]

That will go away soon enough. Let it color up just a bit, oil it a bit more with food grade of course, it won't make fruit taste like metal after cutting a few more apples.

 

[JTknives]

It's getting this nice bluish tint where she has been slicing.

 

[Tom Brown]

I head this once and loved it. "Patina, it's not a flaw - it's a feature"