Should I be worried about this and if so what can be done?

[Obsessed with Edges]

Willgoy's observation that GEC 1095 tarnishes more readily that the non stainless steels of other knife manufacturers is worthy of an explanation. I don't have one. Do you ?
I have many hunting knives with 1095 steel. Some have had blood left on the blade for up to 12 hours, but none ever developed the nasty blackness shown in the OP.
Might this indicate that the GEC 1095 blades are not polished to a high grit and therefore the surface is covered with "micro striations" ?
Surely there is a chemist among us who can explain what causes the GEC 1095 to react so excessively.
rolando

The one thing I'll offer is, surface finish on the steel seems to have a huge impact on how/if the steel corrodes. That aspect is even significant on stainless steel, especially on bead-blasted finishes (Kershaw had big troubles with corrosion on some of their Sandvik stainless blades, due to the BB finish). A higher polish slows corrosion significantly, sometimes to the point that a mirror-polished blade seems never to patina. I've also read that small differences in heat treat (which alters the steel's structure & chemistry) can make a difference too, even between blades of the 'same' steel. Another thing that seems to make a difference is the presence of a pre-existing patina on the blade, prior to exposure to other corrosive agents. Any other substance which coats/covers the blade, like oils, etc can make a difference too.

Some makers of knives & other steel tools have also had problems with steel dust 'contamination' of other products from the factory environment. Particles of steel and dirt/grime from macinery & other tools get into the surface pores of another finished piece, and trap & hold moisture against the steel, which sometimes results on spots of rust turning up on 'new' finished products (this has also been an issue with stainless blades).