It may not help much but I have hardened steel with my charcoal grill. Use charcoal and a hair dryer or heat gun for an air source. Keep a magnet close by to monitor the temp. Soon as the magnet wont stick, quench. I use transmission fluid. Depends on the metal whats best to use. After you dip it for a quench, keep it still dont stir. Stiring creates uneven coling and can stress the metal. Also, the part you dip first shrinks. If you dip blade edge first, the knife will curve it that direction significantly. The opposite is true for the spine. Dip spine first and the blade curves up. Most will drop point end first for this reason. Then clean it up real good and stick it in the oven with a pizza. When the pizza is done so is your knife.
