Looks like you have a great start. As for the stock, you have a wide variety available to you. I've only used carbon steels but if you have access to a heat treating oven, you could also use stainless steel. The different steels will dictate how they're hardened and tempered. I don't have a heat treating oven and simpler carbon steels work better for what I have (5160, 1084).
Normalizing is a process used to help reduce "grain" size in the steel which will lend to a better (with proper hardening/tempering), more tough knife. That's a very simplistic way of putting it. With carbon steels, I do 3 reducing heats; bring the knife just up to critical, then out of the forge to cool to a black heat in still air. A second heat, but not quite as hot, then cool, and a third time, again a bit lower temp. When the blade gets quenched, it hardens, but is brittle. To lower the hardness and impart some toughness, the knife gets put in an oven to temper.
I'm not sure I completely understand your last question about tempering and times. The higher the temperature that you temper the blade at and the longer you do so, the more hardness you'll lose. It all comes down to which steel you use (and the desired hardness for the knife being made) as to the proper quenching and tempering recipe.
Hope that helps you some. Feel free to keep asking questions, there are a lot of great guys on here to help you out.
Jeremy