Working on my first filet knife. Does anyone have any recommendations on heat treating them? I’m using 1/16th AEBL so it should be able to flex quite well. I’m thinking I should temper it quite soft to about 58 so it doesn’t snap. AEBL is already pretty tough even at a 60 so I’m thinking I should definitely be fine at 58. It’ll be mainly used for pickerel so won’t be cutting big bones. Any input would be greatly appreciated.