Does anyone here have tips on maintaining the appearance of damascus on a user knife? The steel will darken and take a patina with use, but I am concerned that using simichrome or Flitz could accidentally fade the etching if polished.
The other thing I'd like to avoid is an uneven, blotchy patina like the one that has developed from normal use of my carbon Old Hickory kitchen knife. Knifemakers take great pains to achieve uniform, even etching on carbon steel or damascus blades, but if it's going to be used in the kitchen to cut acidic foods, I don't know how it would be possible to keep the etch from getting darker in some places than others. Anyone who has used your damascus blade, I'd like to hear your experience.... Thanks!
The other thing I'd like to avoid is an uneven, blotchy patina like the one that has developed from normal use of my carbon Old Hickory kitchen knife. Knifemakers take great pains to achieve uniform, even etching on carbon steel or damascus blades, but if it's going to be used in the kitchen to cut acidic foods, I don't know how it would be possible to keep the etch from getting darker in some places than others. Anyone who has used your damascus blade, I'd like to hear your experience.... Thanks!