knife part II

So I picked up the knife blanks.  

Here is what I learned:

• I used 1/8" 301 304 stainless which may be a little too thick
• 301 304 stainless is not hardened tool steel so I need to experiment with cutting to determine how long the edge will keep. 301 is the same stainless industrial kitchen table tops are made from. 
• My design is not perfect.  I think the handle needs to be longer in order for it to be better balanced and usable.  
• I made two sizes, the larger blade is about eight inches long.   Unfortunately the handle on the larger knife is WAY too small.
• I need to figure out how to stamp or mark the blade.  
• I am also rough grinding the blade as much as I can and then I am actually having the edge ground by a cutlery expert near the CIA (Culinary Institute of America).  I would love to do it myself, but until I can get a hold of some proper tools (Belt grinder etc) I am going to leave it to the experts.  
• I have to alter the design a bit but I would like to make more soon for the holiday season.  
• I should really put a hole in it, either for rivets or for it to hang on something.