Thanks Allan.
About tapering the tang, remember it is only .125" thick to begin with. Tapering it where it would be noticeable wouldn't leave much material there.
I am starting to taper the tangs on my thicker knives, and think it is quite visually appealing.
Also I have to take into account the price point I will sell the knife at, tapering the tang takes more time grinding and flattening. Not to mention extra steps when fitting the scales, if done properly.
Just my experience.