I usually do the meat patina once and then go to other foods. My food usually consists of peppers, mushrooms, onions, and proteins (chicken, pork, steak). The patina has held up so far! I did it to a Kanetsune Aogami Super core/Stainless Clad blade a month or so ago and it's still nice and blue, despite cutting lots of other foods! I took over 20 pics and still couldn't get it to show correctly
But it's Aogami Super, not White #2. I have a Kikuichi Elite Carbon which is SK4 supposedly and it has a more splotchy grey patina to it; I may clean it off and try the meat patina to see how it does.
After I wash and dry the blade, sometimes the Patina fades briefly and then seems to come back?? It may be the lighting where I wash/dry the blade though?