[Crex]

Lots of good stuff here RnR (also shows how well we all get along, and we do). Break or not to break.....what a dilemma! If a lesson is learned, I'd say it's worth the break. Besides you can still make a knife or two out of the pieces.

I would recommend a faster quenchant for 52100, Canola is a bit slow for this steel. But, as Jim stated the knife should perform just fine in kitchen environment. Even the high end chefs prefer their blades less in hardness than most hunting/fishing/general purpose blades.