Charcoal Briquettes can work, but will be more ... finicky. Those briquettes are made by taking lump charcoal, grinding it up, adding clays and glue, then pressing them into that shape. That added "clay" is the problem. It can or might interfere with the heating. It can insulate the burning coals in some places and give you hot/cool spots.
So "lump charcoal" is better. It is just wood that has burnt down to just the carbon fuel left. The coals in your campfire are charcoal. To make some of your own, you can fish a bunch of those coals out of your campfire and put them out. They will be almost pure burnable carbon for fuel.
I have made my own using several methods, but I now prefer to just buy it. Some stores sell "lump charcoal" right next to their charcoal briquettes. But many stores don't carry it. A store that sells stuff for gourmet cooking, or outdoor grilling should have it or be able to get it. Cooks like Martha Stewart have been pushing the use of lump charcoal on their TV shows and in their magazines for several years. That way you get a pure wood fire for cooking food, while those briquettes can add some of their own "flavor" to it because of those other ingredients mixed into them.
I know that Royal Oak makes/sells it over here. And the last bag I bought was Cowboy brand from Menards (large building supplies and tools chain store). So check around and see what you might find.
Or build a large campfire, let it burn down to a deep/big pile of coals, and heat treat your knife blade in it. Use a length of small pipe as a blowpipe to increase the heat in specific areas.
But those briquettes could probably work. But they will require more work and learning/experimenting to get things to work right.
Hope this helps.
Mikey - that grumpy ol' German blacksmith out in the Hinterlands