1084 is a great steel and you can use warm canola oil to quench it. Profile the knife, get your bevels/plunge lines in there and leave it a bit thick for the quench (some say the edge about the thickness of a nickel, others a dime). You'll just need to bring the knife up to temp evenly, then quench in your oil and then into the oven to temper. Finish grinding it after that to final thickness, put on handle, etc, and sharpen. I look forward to hearing how it goes and seeing what you come up with. And as said above, ask questions as they come up and some of the great makers on here will walk you through it all.
Jeremy