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Wow..I have a load of different fillet knifes and and here is my take...
1) Those ultra-shiny really nice high-end "fillet" knifes you see in the cooking stores should be left in the kitchen for touch up work just before the fish hits the grill IMO. Don't bring them on-board.
2) Dexter-Russell is the way to go for working knife. Get one of those inexpensive sharpeners and make a few swipes after each fish and it goes like butter. As mentioned above they come in wood and plasitic handle. I have both and they work just as NIB mentioned above. The plastic knife is ss and the wood is carbon. For most use the SS is good enough but it you like a really sharp knife and don't mind touching it up frequently to stay that way and don't mind a "seasoned" (rusty looking) blade, go with the stofter carbon blade. Otherwise get the SS blade it looks more sanitary and it keeps a good edge.
Most knife pro's tell you those cheap swipe type sharpeners ruin the edge...I can tell you they work great and I get YEARS out of the blade before discarding it and for 20 bucks it is a bargain! I can make a few passes with a $10 sharpener and it is like a razor. When it stops working you can even reverse the sharpening blades and easily get a few years out of this. Avoid those electric sharpeners if you can they really chew up a lot of steel.
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