I've got a set of Sabatier carbon steel kitchen knives that are about 10 years older than me... so about 35 years old. Got them from my parents.
Anyway, they have quite a patina on them, parts on some of the more used knives are almost jet black. The longest I've seen one wet before rust started to develop was a little over a day. It was sitting in the sink with droplets of water on it and I neglected to remember to clean them up. So I had these little ovals of rust where the droplets of water were. The steel underneath was still good. No pitting or anything, but on that one knife, there are now very dark patina ovals where the rust developed. I think it just adds to the character.
I know it isn't forced patina, but regardless, the patina it does indeed offer protection. I can only imagine the pitting if it didn't have a patina on it. Even with the patina, I clean them with soap and water, dry very very thoroughly, and apply mineral oil for storage.
Hope this helps. I'm sure someone with forced patina experience will tell you exactly how well it will protect, but I felt compelled to contribute with my carbon steel, albeit limited, experience.
Gotta love carbon steel. It just sharpens up sooo nicely.