I haven't baked any MTs myself, but since water boils at 212 deg. F, any temperature above that should guarantee no liquid water remains. Going much hotter doesn't seem to offer any clear benefit and may pose unnecessary risk to the MT. So, I suppose I would set my oven to about 220.
Also, I consulted my Betty Crocker cookbook, which USUALLY has bake time and temp for EVERYTHING. Strangely, not mention of MTs. It seems odd in its absence.
I dont know the specifics, and this might not be accurate (it'd be awesome if someone could confirm/deny), but the temperature should apparently be no higher than the temperature of annealing. Someone (on a knife forum) mentioned a temperature of 200C (392F) as the temperature a given knife was annealed to.So... yeah, not above 375F. Also, I consulted my Betty Crocker cookbook, which USUALLY has bake time and temp for EVERYTHING. Strangely, not mention of MTs. It seems odd in its absence.