I am a professional cook, and just made the switch from stainless to carbon. The carbon steel knife I got was made custom for me, so I really want to take the best care of it possible.
My question is this--is there any way to keep a patina off of the knife? Now, before I get the inevitable response, I know that the patina is natural and protects the knife from rust, and that it doesn't really affect the food it is cutting. I'm not worried about rust because I plan on being very attentive about keeping it dry. I know the patina is natural, and I'm ok with that, but does anybody know of anyway to just keep it looking like it did before it cut anything?