Derek - what he said.
I've got a Yuki and I don't find the White #2 core steel to be terribly reactive (compared to some knives like the Tojiro ITK series). Mine is gradually getting a natural patina doing exactly what CanadianMan is instructing. I do like the blueish patina that forms by cutting meat. This is the kind of knife that IMO deserves a well-earned natural patina on the edge vs. a forced patina.
Enjoy those knives!!