Use them, dry them off and wait. I carved the ham yesterday with an English Sheifield knife with an antler handle my brother got used in an antique shop 40 years ago. It is dark grey and quite beautiful.
Trim and slice meat, slice up onions and apples. After various kitchen chores clean the blade and put a thin sheen of oil on it. You will see a fantastic natural patina in a very short time. Some of the colors are nice.
If you are simply working dry wood, you won't see anything. I have an eight year old carbon blade that sits on my hearth for daily use in winter season. It has a thousand scratches but is shiny as new steel. That thing holds an edge like no other after quite a bit of abuse too.