Induction tempering of plain carbon steels

I use induction so I'll chip in a little. Do not temper with induction. Although very fast it doesn't heat evenly unless the coil is matched to the knife by size, thickness and weight. Variable thickness will make various heat zones. Edges get more power as current is drawn to them. Holes too.
Basics: induction does not heat from inside. It heats a surface layer which thickness is related to frequency. Deeper than that layer it's just conduction.
Because of low power a kitchen induction thingy can be used but results will not be uniform. The edge will get hotter, ergo, softer.
 
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