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Mike,
That looks pretty fair for a first attempt. All you need is practice.
You do want the edge to be the same thickness all the way down the blade. Start with a scribed center line and gradually grind down to it - if you reach the center line all along the edge then the edge will be the same everywhere. Basically, that is what Jon is saying for you to do now but only on the rear part of the blade where the edge is still too thick.
As for the convex part, you have to make a decision there on every hollow ground blade. With practice, you can get that hollow in there but that will result in a very thin tip - is that OK for this knife? If not, then it might be better to carry your grind line much closer to the tip so that only the last inch or so tapers in order to create a heavier tip. It just takes practice....
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