No detectable smell while baking, so no worries about stinking up the house or annoying the hubby/wife/whoever while using the oven. It's assembled, and I'm trying to decide on proper testing procedures. I need to pick up a kitchen knife, something like an Old Hickory, and clean and treat it; it'd be a better shape for kitchen use.
*Most blade steels I'm aware of, 400F would be the lowest temp that would start to affect the hardness, unless they're tempered very hard. If you're trying this on something you're worried about, I'd make the highest temp 375F; unless you're working with something odd, that's the temp at which you'd just begin to show the lightest trace of yellow on polished steel, and I know of no commercial blade tempered that hard. Or anything else, for that matter, other than some kind of drill or something.