Jason
I would guess that 40% of the knives I make are kitchen related. (I might make 20 kitchen knives a year)
I use to really stress about my finish on these blade until I had several folks ask me to "refinish" them because they got scratched up with use.
My answer to this was to start using a scotch brite finish. I supply all my new kitchen knives with a packet of green scotch brite pads and explain that if they get scratched, just hand "sand" them with the scotch brite. So far no returns for scratch removal!
I have worked in professional kitchens in the past and am a big fan of the Sontoku blade style. I have 3 on the bench currently.
Again, great job!!!
God Bless
Mike