I think this knife has great lines and is extremely clean as it is. The guard and spacer set up is sweet. Very nice sheath too.
As for honest feedback, I agree with Walking Man. I wanted to add some details to my opinion.
I have a rule that the ricasso / choil needs to be at least 3/4inches long before the sharpened edge starts. This is because I personally feel that where there is a ricasso, there is the oportunity that the user / customer will place their index finger in the ricasso / choil area to choke up. (Its a matter of training and user habits.) Too short and some folks still automatically put the finger in there and get cut (or get their gloves cut up...)
I think for the blade length on this knife, the ricasso is a touch too long. It could be a 1/4inch shorter and it would make all the difference. Its a bout proportion. On much longer, slender blades, you could use a longer ricasso. I have seen some of Tom Ferry's and Jon Christensen's Bowies and Fighters with blades of about 9-10inches with ricassos almost 1-1/2inches long.
Your handle shape looks like it is in the unfinished state. Because there is some taper to the handle, security and grip probably not too bad. Perhaps a bit more rounded over the 4 corners for a more elliptical profile in cross section, particularly in the rear 1/3 of the handle. It lets your pinky and palm "cup" into the grip better. I mention this because I have done very similar work to yours and later realised I could modify the handle without dinging up the rest of the knife by just working on the rear 1/2 - 1/3 of the handle.
Pardon my ramblings, but I hope this makes sense. And of course, no offense intended - your work is darn fine. Jason.
