Hi Rick,
Assuming the blade is already tempered throughout and holds a good edge, you'd need to remove any fittings and heat the whole knife to cherry red and then let it cool very slowly to anneal. This would make the blade workable once cooled for the purposes you require.
Heating the blade to the above colour would destroy the temper, leaving it very difficult to take or hold an edge. You'd need to re-temper the blade in order to keep the knife sharp, which would depend upon the type of steel your knife is made from.
Everything Mac is a good Bladesmith who is a regular on the forum, as is Dave Budd. I'm sure one will be along soon enough to give you some more info.