Steak knife evolution - Comments and critiques welcome

I am working up a set of steak knives, both for sale and for the Mrs and wanted to get comments and critique if anyone has a mind to chime in. This is the first set I have made, so this is a rough prototype in the early stages.

My frame of mind in this is to have a robust knife with good clearance, thicker than I might normally go at the tip / spine to stand up to wear and tear well in the hands of whomever might come to dinner.

The evolution, phase I







Phase II

 

Very handsome blades Mark.
Not sure about the need for a sharp point or heel. Especially for civilian use.
I could see both chipped by careless usual use.

 

That is interesting Jim. My first design was a well rounded tip. Hadn't thought about the heel. I will think on this advice. Many thanks!

 

Hey ...looks like a winner in any event!

 

That is high praise for as rough as it is.

 

I cleaned it up a bit, but still some work to do. I rounded it off too a little.

 

one thing that was noted on the latesst build id th blades edge lays o the table. a rightful observance buyer was worried about the edge on a nice table cloth but also meat goo. i a in the prosses of ajusting my grind so that the edge floats the table

 

Thanks very much Butch, that is great input. The other input I have had is that the handle might be a little thick based on average feedback.
Thinking it through these two items might be mutually exclusive, keeping the blade off the table with a thin handle...