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You say you can't get it shaving and it loses its edge fast: Normally even "soft" blades at 54HRC can get shaving sharp, but don't stay long. One of the possible problems is a remaining wire on the edge, That slices and cuts well, but doesn't shave.A blade like that should be "steeled" regularly (like a butcher's)to put the edge back. It's important to remove that wire. I normally do it on a piece of cardboard box,but a leather strap can give a better result. I have been struggling to get shaving sharp edges before I started stropping my blades after sharpening.
What colour did your knife get after temper in the oven? I usually go to light yellow or straw. You can always harden again and temper at a lower temp. and if it's too hard, temper again a bit higher temperature. You can always raise your temp., but you can't go back.
I hope this helps solve part of your problem.
Jan
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