At what temperature will higher quality steels begin to loose their tempers? Knife manufacturers will advise against using a grinder to sharpen a blade, yet blades are often polished on buffers that also can cause heat. I have read elsewhere in the forums where high quality knives were held beneath hair dryers to loosen the lock-tite on screws. I understand that flames are out, but where is the border. I would be specifically interested in knowing this for 154-CM and regular carbon steel.