1950 for 440-c is too high. It will promote grain growth. Double temper at 350, to 475 depending on the Rc, you want. one hour at heat-1850 to 1900 is also too long. And will also cause grain growth, and decarb. Many make this mistake. It is taken straight from the heat treat manuals. Sound right, but is wrong. The books all say 1 hour per inch of thickness. Ever seen a 1 inch thick cutting edge? Didn't Think so. The one hour is to allow the thick steel to come up to heat. The thickness we use in knives will come up to heat very quickly. A very thin hollow ground blade will take less time than a large flat or convex ground chopper. As little as 10 minutes can work just fine for a thin hunter. 15 us usually just fine for a larger Bowie type blade. You will have troubles with plate quenching deep hollow ground and tapered tang blade's. You will quench the recasso just fine. But be insulating the edge. A bad thing. Do not just Air quench. The specs call for 2 bar forced cool air. If I'm not mistaken, this is a minimum of 28 lbs of forced air. Not a problem with shop air at all. Also, you never know if the blade, or edge could have become warped during heat-treat. Leaving the blade in the wrap, and plate quenching, prevents you from being able to check for this while the blade is still in a heat range where it can be safely straightened, with out the possibility of cracking. Mike