Looks fine. Just a side note. I'm not saying this is what you were going to do. These are just some thoughts based on observations of other newbies. New makers tend to do a couple of things. They don't grind the bevels high enough and they let the bar of steel determine what it will look like. So here are a couple of things to consider. If your bar of steel is, let's say 1.5" wide, make your bevels almost or as wide as the blade will allow. This will give you much better cutting geometry than a 1/2" tall bevel. The other observation is that some people leave the bar in mostly it's original shape and put the belly or curve way down towards the tip leaving a lot of straight edge. The same goes with the clip. It does depend on what kind of usage you are planning for the knife. But if you don't have a specific reason for having a lot of straight section on the blade try to get a longer more graceful sweep to the cutting edge. Handles also benefit from at least a slight curve. Take a look in the Custom & Handmade section or in the Gallery section to see examples from people who have been making knives for a while. Make some notes about the kind of visual cues and design features that are common to knives made by experienced hands. Of course you will be concentrating on the technical aspects of making a functional knife at this stage but it's never too early to start developing your designer's eye as well.
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