Salty,
I wish you had asked me this question a few days ago , I would have given you a few !
For filleting bass, we start with this
http://www.dexter-russell.com/Search...ussell-Int.asp
Cutting through the skin and bones is what dulls the knife.
For the meat we use this
http://www.dexter-russell.com/Search...ussell-Int.asp