Kitchen blade tryout

[bhyde]

I don't really get alot of time to do the things I want to do but thought I would give this a go since I have a few weeks off of work coming up.
Between work and college, any kind of hobby has had to take a back seat. So here is my first design that I am aspiring to complete.

As I mentioned above, I have very little time for doing some of the things I want to do. I wanted to start this blade, but didn't really have the time to machine it at work. (school at nights and weekends)
So I asked Mark (h20knife/Leading Edge Fabricating) if he could blank these out for me. Mark was a pure pleasure to do business with. I shipped him the material, he had it on the machine the same day it arrived! Thanks Mark!

So I have 5 blanks I can play with in about 2 weeks! (just enuff time to order some belts for the 2x72) Ideas on which ones would be appreciated!
this next pic is from my phone- It's kinda crappy, but you get the idea

That piece of material the blade is sitting on is a piece of G-10 scrap from work that measures 12x2.25x2. Purely for scale,..er...not the scale on the knife, those will be in a later update.
OAL: 13.5in
blade: 8.5in
Material: O1 (yeah, I am lazy, I sent him ground starrett stock)
Thickness: .0625
I think the thickness is a bit on the thin side as it is very light in it's current form.

I did get some feedback from a few of the gentleman in chat awhile back. Thanks guys! version 2 will be a bit more refined

Anyway, comments/critiques are always welcome.

 

[Wandering Thinker]

I know how it is with school, I'm still on my first knife because of it. But at least it gives me access to the engineering shop and their wonderful furnace and bead blaster. Cant wait to see what you come up with!

 

[Peter Milner]

Dimensions seem good, blade length to handle length. I personally like a thicker (deeper?) handle, I start with 1 1/2" deep handle and shape from there. Just my personal preference for a knife that size, I do not like the small handles you find on production kitchen knives. If I was going to do that knife, and kitchen knives are what I do exclusively, I would not go thinner than 1/8" or about 0.11" finished, again my preference.