Pics from my cladding patina test. Being unsure of what makers use for carbon cladding I figured I would try the same thing on two different knives and check the results.
Tojiro ITK 150 and Tanaka Damascus 150
After 6 onions, 12 cloves of garlic and 3 lemons PER blade.
I feel they're developing a patina rather similarly. The differences I think are from the blade profile and how much stays in contact with food. I do however prefer the natural forming patina to what I got when I tried forcing it. The forced patina would turn the blade matte gray and black in spots every time.