Why are my metal tools scraping off the patina of my wok? Here's a picture of my wok and the scratches on the patina I seem to be making when I clean it with my metal spatula and my bamboo brush.  I've only used it about 4 times, but the food seems to stick to it a little more each time and this time, it was pretty tough to get the sauce off of the wok.  

Why is this this happening?  


Is there something wrong with the way I seasoned my work?  I've been using vegetable oil over medium heat for 10 minutes and then repeating that 2-4 times after cleaning.  Tonight I tried crisco for the first time.
Am I only supposed to use metal and bamboo brushes on it after I've used it for a few months?
Are these scrapes normal and unrelated to why my sauces are sticking to the bottom?


For reference, here's the only 2 recipes I've used on my wok.  Perhaps they're too vinegary to be used this soon?  


Beef and Broccoli
Kung Pao Chicken
It can take years to build up a strong patina, and to smooth off your tools so they don't dig in

Relax, just wash it with a plastic scourer (3M green type), oil it and heat it up on your burner (tilt the wok to reach the high sides)

The damage seems mainly in the 'off' zone, so it shouldn't effect your cooking process too much

The main issue is that most woks are cheaply made, and not hand beaten, but 'metal spun', and have concentric groves which catch the tools. Not much you can do about it, and not worth worrying about