The nice thing about salt is that it opens up access to more sophisticated HT regimens. A high-temp/low-temp saltpot combination is well suited for marquenching and austempering (marquenching being the more relevant to knives, resulting in a somewhat more stress free martensite compared with traditional heat-and-quench hardening)
Austempering is how you're going to develop Bainite, which has been discussed a lot the last few years. In my opinion, Bainite is not optimum for knives, but is quite suitable for things such as the small sword or rapier).
If you have three salt rigs (One high- and two low-temp units) you can do Isothermal Quenching & Tempering, which results in a structure of Martensite and Bainite.
For more on all the fun things you can do, you should start with a copy of "Metallurgy Fundamentals" by Brandt, Goodheart-Willcox and learn to read Isothermal Transformation charts (it's not as tough as it sounds). You will then have use for an Atlas of Isothermal Transformation, which is a very handy guide that will unlock a lot of mystery concerning the behavior of different steels in HT. Also, by all means read some of Kevin Cashen's excellent posts on the subject on this forum.
Having said all this, here is how a simple marquenching (AKA martempering) goes in my shop.
I set the digital controller on the high-temp unit to 1545F, and to 550F on the low temp unit. I fire them up and they're ready to go in about 20 to 30 minutes.
Meanwhile I hang my clean, degreased blades on wires.
I suspend the blades into the high-temp salts for a few minutes (probably about 5 minutes). One at a time, I remove them from the high-temperature salt and dunk them in the low temp salt for about 5 or 6 seconds then pull them out drop them into oil.
That's about it. You wipe off the oil then wash the salt residue off with water. The finish of the steel coming out of the salt is essentially what it was when you put it in. There's no scale. Temper in the oven like usual. Very fast, very dependable.
Austempering goes like this: Heat in high-temp salt for a few minutes. Quench to low temp salt (again, about 550F) and leave in there a little more than one hour. Then "quench" to room temp. That's it.
Isothermal Quenching & Tempering: Heat in high-temp unit for a few minutes, quench to low temp salt unit set at 350F for a few seconds. Then remove and immediately submerge in a separate low-temp unit set at 650F and leave there for about an hour.
What happens here is in the first quench to 350F about half the steel transforms from Austenite to Martensite and about half remains semi-transformed. When moved to the 650F unit, and held there the rest transforms to Bainite.
As you can see, these practices are very easy, relatively safe and convenient, though explanations of what's going on might sound heady.
Marquenching (martempering) on carbon-steel damascus is what I end up doing the most. Other steels often require different temperature settings or even different procedures altogether which is where the Atlas of Isothermal Transformation comes in.