any tips for working with very thin stock

I would recommend clamping in between a couple pieces of angle longer than your knife right after the quench. That thin stock likes to warp. Position your angle in your vise and get it in there as quickly as you can after the quench. Should straighten out any warps
 
Sounds like good advice to me. That's one of the things I like about quench plates for SS blades. I think that really helps prevent warping.

Ken H>
 
I do most of my grinding post heat treat on thin stock, which I use for kitchen knives mostly. I do use 3/32" for skinners, and as long as I leave the edge 0.020 or thicker, I don't have much trouble with warp on knives under 6" long. You can correct most warp right out of quench, when the steel gets to about 400f, but before it fully cools. I do this by hand with good gloves.
 
Fwiw, I quench,cool in oil, reheat, quench 8-10 sec in oil then press btw 2 pcs of aluminum 1.25 x 6 x 12" till cool. This seems to eliminate most warping and maintains hardness.
John
 
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