I agree with Matt. O-1 has been my primary steel since I started, and I've gleaned every bit of HT information that I could over the last several years. That by no way makes me any expert on the subject, but here's what I'd do (my opinion). Soak it at temp for at least 10 minutes if possible (I soak a full 20) and quench it fully under a medium speed oil. Let it cool to oil temperature, or you can marquench at around 400F and let it cool in still air. After tempering at 400, use a torch to draw back the handle and spine keeping the edge in a bucket of water.
I have edge quenched with O-1 when I first started and had no trouble with the knives, but after talking with some more experienced makers, it seemed the wiser option was to fully quench and then differentially temper. O1 is very difficult to get a beautiful hamon, so an edge quench or clay coating the spine really won't do much but form pearlite and/or bainite in the transition zone without giving you the beautiful line you can get in a 10XX series.
--nathan