One other tip: Leave some extra stock on the blade that you can grind off later. You are going to have a decarb zone on every surface-it could be as deep as .010 to .020, depending on how fast you are able to heat the blade. You can use a magnet on a stick to check when you are at the right temp. When the steel goes non magnetic, heat an instant more, then quench in olive oil, warmed to about 100-150F. Agitate in the quench, and temper IMMEDIATELY when you can just hold the blade in your bare hand. Tempering can be done in your kitchen oven. From a properly hardened O1 blade, 450F should give you about Rc58-59. Double tempering is recommended.
Watch out you don't get hooked on heat treating from your experience!! (LOL). That's how I got started. I heat treated a blade in a charcoal fire 20 years ago, and fell in love with knifemaking!!
Good Luck,
RJ Martin