This guy is amazing at cleaning/filleting a Sturgeon

Easy for me to say this guy is amazing because, the few times I've tried to fillet a fish, I totally sucked at it. I think most who watch will agree though, and he wastes nothing. The only warning I have for you, is the video is just over 12 minutes long. If you were watching me, after twelve minutes we'd be going to the store to buy some Sturgeon, after I mutilated the first one....Enjoy.

http://www.totalfisherman.com/blog/286/how-to-fillet-a-sturgeon/

Now, if I could just reduce my level of suck as a fisherman enough to have fillet skills become my area of ridicule ...   

As much as I love working with metal, my knife sharpening skills SUCK! 

I'd love to have razor sharp knives for more than one rockfish, let alone a big fish like a sturgeon.   

WOW ... that guy likes his toys!!!
He is wearing Guy Cotton bibs and using 4 different knives on one fish!
His knives are extremely sharp though! Nicely done. I like how he showed how to remove all of the back fat off the sturgeon. This will reduce the amount of undesirable stuff you put into your body. This can also be done but using a deeper skinning technique rather than the shave method.
Keeping your knives sharp is absolutely critical and one of the most important thing to notice is that he uses a stiff serrated knife to remove the scutes. This will dull a straight edge knife in a heart beat!
Good video!

As much as I love working with metal, my knife sharpening skills SUCK! 

http://www.edgeproinc.com/
http://www.razoredgesystems.com/

SLF gave me one of these for my birthday http://www.worksharptools.com/

I can shave with every knife in the kitchen now.

I also got a Knives of Alaska Coho Filet Knife, and that is the sharpest filet knife I've ever owned.  It turned a 16 inch starry flounder into perfect filets Saturday afternoon.

As much as I love working with metal, my knife sharpening skills SUCK! 

http://www.edgeproinc.com/
http://www.razoredgesystems.com/

 I have a sharpener very similar to those, and can get a crazy sharp edge, but it is gone after one rock fish.  I even have a Dexter Steel that puts the edge back on our kitchen knives great, but not much change with my filet knifes.  I guess I need to pony up and find a better set of filet knifes. 

Question...

What is better to have?
A blade that takes an edge quickly, but doesn't hold it for long.
Or,
A blade that may be more difficult to sharped due to carbon content, yet holds an edge longer? 

Seriously, what is the "go to" brand, or blade desired for rock fish and other thick skinned fish?

Rapala knives are very hard steel, and out of the package are razor sharp.  Kershaw good too, easier to sharpen.

Insayn:  Do you sharpen it at one angle, or 2+ angles?  A double beveled edge (2+ angles) will last a lot longer. 

The worksharp is a belt, so it makes a rounded/beveled edge by default. 

Dexter are great knives but they are industrial knives, which means they need to be honed frequently. The reason a sharp knife gets dull in the super fine edge that does the cutting gets folded over. A steel is used to straighten that rolled edge. If you don't hold the angle between your knife and the steel perfect all you will be doing is rolling that edge a different way.
If you are not proficient at honing a knife I would recommend a harder steel knife with sharper angle as this will hold an edge longer. Most fillet knives are softer steel and sharpened to a relativity shallow angle. This is great for separating meat from bone but will dull fast on hard scales and when cutting through bone.
For a dedicated rock fish knife that will cut a full limit and not piss you off in the process a Dexter serrated knife is a GREAT option.
It won't make absolutely perfect fillets and skinning is tough with a serrated knife but it will cut through rock fish skin and bones all day!
Something like this:

The reason a sharp knife gets dull in the super fine edge that does the cutting gets folded over.

Pretty picture

I was hoping to hear from you Fungunnin regarding knife choices.  You clearly have the seat time behind the knives as a profession, so your advise is gold for sure.

The reason a sharp knife gets dull in the super fine edge that does the cutting gets folded over.

Pretty picture

The picture is correct ... kinda.
The only way to get a hollow ground edge is if you are sharpening with a wheel. Since most of us don't use grinders you will not be replicating a hollow edge.
Most home sharpening will be single plane and I go very shallow on my fillet knives 14 degrees or so. A butcher knife will have a much steeper edge 20-35 degrees.
I prefer stones and any system with a built in device to hole the knife at the exact same angle with make a HUGE difference.
I also really like to use sticks for a final honing. The principle is that your eye can detect vertical much easier than it can 22.5 degrees.
The sticks are set at an angle and the knife is held vertically.

If you really want to get serious this set up is the the tits!

Lee I have had a Worksharp Tool for a few years and use it on all my knives and all the knives at the Fire Station. It works great, is very quick,give me a great edge, and a no brainer. My father is an electrican and uses his pocket knife all the time and it is sharp as a razor and he just uses a stone and WD-40. Dont know how he dose it. He has tried to teach me but no joy on my part.

SLF gave me one of these for my birthday http://www.worksharptools.com/

I can shave with every knife in the kitchen now.

I also got a Knives of Alaska Coho Filet Knife, and that is the sharpest filet knife I've ever owned.  It turned a 16 inch starry flounder into perfect filets Saturday afternoon.