It looks like - going off of the grind lines left over - that you need to focus a bit more near the heel. I use pressure from my index and ring finger to "focus" sharpening on a particular area that needs more attention. Since the angle of the bevel increases as it moves towards the spine, you might want to also consider very slightly lowering the edge angle as you approach the tip to compensate. The entire length of the edge should be sharp without dull sections--I'd need to have the knife in hand to check, but I would think that it likely feels sharpest midway through the blade, and a bit duller near the tip and the heel.
Otherwise, it looks like you've done a pretty good job for just starting out!