Chris,No worries Axe there is always more than one way to skin a cat. If Ihad a HT oven I would use it. My shop is set up more for blacksmithing than blade smithing. I usually will offer a simple (old school) suggestion because a lot of new smiths do not have ovens and pyrometers etc. Those things will help you squeeze the most out of a particular steel so they are a good thing but you can make a fine blade without them too.
Thanks Stefand. From the look of your knives I've had the pleasure of seeing, I would have to object to your summation of being no expert. I can only hope I can someday to turn out folders as nice as yours.Here is my take on this matter....must just say, that I am no expert.
I would harden at 1020 deg C to 1040 deg C. Then temper the blade at 200 - 250 deg C. To get the spring down to 45 - 48 HRc, temper at 620 deg C, although I would aim for a slightly harder spring of about 50 - 55 HRc, at 550 deg C.