u/solomonj87

Just got back from Japan with a new bunka. Used just the soft side of my wood strop (which has some residual green polishing compound) and then cut up a cantaloupe and a pineapple.

Now I can't get this small stain off despite plenty of scrubbing. It's SG2 stainless steel so don't think it's a carbon patina issue.

I've watched the recommended "how to sharpen and strop your knives" video often linked in here but the strop part had limited details.

Did I screw up my knife?

It's the middle one in the set of 3