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The 6 minutes is probably closer to the formula based on the 1" thickness used in the factory specs but I use 10 minutes . It is enough time to cover the thickest blade any normal knife might have and not long enough to cause harm.
I like to temper O1 for one hour, twice. Once will do for simple carbon steels but for alloyed steels twice seems better. For stainless like S30V tempering three times at 2 hours each is common. You could temper 9 or 10 times if you wanted to without harm to the blade but the metallurgist say there is no benefit to using more than three temper cycles...
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