I read an article in Blade magazine where some people speed up forming patina on knife blades by sticking the blade into a potato and leaving it overnight, coating it with mayonaise, and other ways involving food. In addition to changing the appearance of the steel it supposedly creates a corrosion barrier on the steel preventing another kind of oxidation (rust).
I've been thinking about this since I now have an M4 steel blade. I've read where M4 isn't stainless but it's not a pure carbon steel either. Has anyone ever tried to speed up the patina process? Does patina prevent corrosion? That is really what I'm wanting but I also like the look also. Any info or advice is appreciated.