Article: The best way to heat treat a blade is using a forge. For smaller blades, a torch can work as a substitute. For a forge, either a coal or gas forge will work. Prepare your hardening bath. To cool the knife, you will need to douse it in a hardening bath. What you use depends on the type of steel, but for 01 you can use a bucket of motor oil. You need to be able to completely submerge the blade in the bucket. Keep it heating until the metal is orange. Tap it against a magnet to see if it is hot enough. When the steel reaches the correct temperature, it loses its magnetic properties. Once it does not stick, let it cool by air. Repeat this process 3 times.  On the 4th time, instead of letting it air cool, douse it in the oil bath. Be aware that there will be fire when the blade is put into the oil, so be sure that you are properly protected. When the blade is hardened, it can break when dropped, so handle carefully. Set your oven for 425°. Put the blade on the middle rack and cook it for 1 hour. Once that hour is up, heat treatment is complete. Use increasingly finer grits of paper, going past 220 and up to around 400 grit. Polish the blade if you want some extra shine.
Question: What is a summary of what this article is about?
Prepare the forge. Heat the blade. Preheat your oven. Sand the blade again.

Problem: Article: If you want to play "Mary Had a Little Lamb," all you have to do is slide your hand up the keyboard until your thumb is resting on the G key (where your pinky finger was when you were in C position). While technically have to use black keys to play in G major, they aren't necessary for the basic melody. As long as you're playing the basic melody of the song, use the same pattern you used when you played it in C major. Move your hand so that your thumb is on the D to play D major. When you play the first 5 notes of the D major scale, you will use F sharp rather than F – the black key to the right of F. Play those 5 notes a few times until you're accustomed to using the black key.  Since the pattern starts with your middle finger, the first note of the melody is F sharp. From there, you simply follow the same fingering pattern. Writing down the names the notes as you switch keys can help you learn to transpose songs into different keys. Just as in the other keys, move your thumb to the A key. Your 4 fingers play the rest of the first 5 notes of the A major scale. One of those notes is C sharp, the black key to the right of middle C. As with D major, since the pattern starts with your middle finger, the song starts on the black key. Otherwise, the song follows the same fingering pattern as when you played it in C major. Use harmonizing chords with your left hand to add depth to the song by playing the harmonizing chord while you're playing the melody with your right hand.  When playing in C major, alternate between the C major and the G major chord. To play the G major chord, move your hand 4 keys (or steps) down from the C major chord. Then you just move your hand back and forth as you play the song. On sheet music, you would see the chord written above the letter. For a song like "Mary Had a Little Lamb," you would traditionally play the harmonizing chord with the first note of each bar. Add chords where you want to emphasize the notes, and omit the chord for softer parts of the song that you want to play more subtly. Going from the lyrics, you would add a harmonizing chord on the capitalized syllables: "MAR-y had a LIT-tle lamb, LIT-tle lamb, LIT-tle lamb, MAR-y had a little lamb, its FLEECE was white as SNOW."
Summary: Shift your hand to play the song in G major. Use F sharp when playing the song in D major. Try playing the melody in A major. Accompany the melody with left hand chords.

INPUT ARTICLE: Article: Combine ¾ cup (180 mL) raspberries or strawberries, 1 cup (240 mL) water, and 1 cup (240 mL) white sugar in a medium saucepan. If using frozen fruit, let them thaw for ten minutes before you begin. Place the saucepan over medium-high heat on the stovetop and bring to a boil. Once the mixture is steaming or gently boiling, stir it until the sugar is completely dissolved. This simple syrup should keep the sugar completely dissolved, so there's no risk of ending up with a pile of sugar in your lemonade glass. Reduce the heat to low and simmer the mixture until the fruit starts to fall apart. This usually takes 10 to 12 minutes for raspberries and about 20 minutes for strawberries. If the syrup isn't pink yet, stir the fruit and press it against the sides. Pour the syrup mixture through a mesh strainer into a large pitcher. Press the fruit against the mesh with the back of the spoon to release more juice and color. Let the syrup cool for about 15 minutes. Place it uncovered in the refrigerator for another 30 minutes after that. Squeeze the lemons while you wait, if you're squeezing the lemon juice yourself. Add 1½ cups (355 mL) lemon juice and 3½ cups (830 mL) water to the pitcher containing the syrup and stir thoroughly. You may want to add the water and lemon juice ½ cup (120 mL) at a time, tasting in between to see whether you want more lemon juice or more water. If you're not planning to drink the lemonade for a few hours, leave a fresh-picked basil leaf or two to soak and add more flavor to the pink lemonade. Remove the soggy leaf and replace it with a fresh garnish before serving.

SUMMARY: Combine fruit, sugar, and water in a saucepan. Bring to a boil, stirring in the sugar. Simmer the mixture. Strain the mixture into a pitcher. Let the mixture cool. Mix the syrup with the rest of the water and lemon juice. Chill before serving.

The amount of charcoal will vary based on the size of your grill, but a good rule of thumb to follow is to add enough to form two layers on the bottom of the grill. Once you've added enough, stack the charcoal into a cone or pyramid shape in the center of the grill. Check your bag of coals to see if they require lighter fluid or if they are pre-treated. If they require lighter fluid, carefully pour it onto the cone of coals, focusing on the center. The amount of lighter fluid you should use will vary, but a good approximation is adding 1/4 cup (60 ml) of fluid per 1 lb. (450 g) of charcoal.  If your coals are pre-treated with lighter fluid, you don’t need to add additional lighter fluid. Allow the lighter fluid to soak into the coals for approximately thirty minutes before lighting. Use long fireplace matches to light the cone. Light several areas of the coals to ensure that the fire takes to the whole pile. You can discard the matches directly into the grill if desired. Allow the coals to burn until they are all grayish-white on the surface. Use a long-handled instrument, such as a pair of tongs. Put the grate into place and close the grill’s lid. Let the coals burn until the edges turn grey. This should take about five-to-ten minutes.
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One-sentence summary --
Pour the charcoal into the grill. Soak the coals with lighter fluid if necessary. Light the coals. Spread the coals evenly across the bottom of the grill.