OH gosh do not rush the process....
Just shave with it for a month and wipe it
dry with tissue each time....
For carbon steel kitchen knives I have been known to slice lemon,
or apple as thin as possible. Wipe it dry with tissue, rinse after
a moment under very hot tape water, make one more slice... Since I get 50+ slices out
of a lemon the process takes a bit of time for the rinse and dry per slice...
The acid starts oxidation (rusting) and by doing it a little by the steel develops a thin oxide layer and
no longer imparts that 'iron' flavor to some things. I only have one carbon steel kitchen
knife anymore but even stainless has a moment after polishing where
it can smell/ taste like iron so I also wipe and rub with a little bit of something
slightly acid (vinegar, fruit, onion.... gets sacrificed).