Wok patina; when to redo seasoning

You have overcooked the seasoning. I have done this once or twice too. Especially smooth surfaces (e.g. carbon steel) are very prone to this problem, unlike rough cast iron.

What you want is not a dark layer. The layer will darken with time and start looking like usual. But on a freshly seasoned metal utensil, the layer should be yellow-brownish. The stove may be too hot for this, especially a gas stove, I do my pans in the oven, for maybe an hour at 200 Celsius or somewhat lower. A burner under thin metal can cause hot spots of much higher local temperature, where the oil chars instead of polymerising.

There is also the type of oil you use. Generally, unsaturated oils polymerise easiest, but the final layer stays somewhat sticky. Saturated fat can give you some more trouble, but will have a smoother finish. I do multiple layers, starting with 1-2 layers of flaxseed oil - this gives a good basis, it is so unsaturated it can practically dry out by itself in the air - and finishing with cocos fat or lard, again 1 or 2 layers. For the first few time in a new pan, I try to fry with saturated fat too, for your wok you will probably find that the taste of cocos fat has a good harmony with Asian dishes.

And a word to the cleaning before: Vinegar was not such a good idea. Woks are made from reactive metals (that's why they need seasoning) and metals react with acid. Using acid to clean naked reactive metal will result in invisibly small pockets of reaction products on the surface of the wok, mostly rust. You can do this as an early step in cleaning, but afterwards you have to use something to make sure you have removed this too. To peel off the seasoning before reseasoning, you are much better off using a base, as it does not react with the metal. This will ensure that the new seasoning sticks to the metal itself and not to impurities which can be dislodged over time.

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