Looking good. It feels good putting new life back into an old knife, doesn't it. I have many knives with many different steels from Japanese kitchen knives to pocket knives and hunting knives. I am sort of a collector,I guess. About the only steel I don't like as far as getting sharp and holding an edge is stainless. I have many exotic steels but the one that I enjoy the most and that can get really sharp,is the old tried and true 1095 Carbon steel blades.If it does get dull,a couple strokes on a strop or across a stone will bring back a sharp edge. Plus,they patina nicely.