Sharpening a fillet knife

[Batman144!]

I am a sharp knife geek! All depends on how dull when you start, but I use the ceramic sticks, then 1500 grit, then stroke on leather with polishing compound, then straight leather! Can cut hanging hair and hear the hair ping! I know.... little over the top! Lol

[Techno2000]

I like this... https://www.amazon.com/Rada-Cutlery-.../dp/B001692XPE

[6poundtest]

Thanks for all who have replied. I've been researching a lot since my original post. I've got a couple of finer grit stones on the way from Edge-Pro after speaking with them on the phone. They mention in their video where they talk about fillet knives exclusively, that a polished edge seems to be the best edge for fish. I'm going to try that and see where it takes me. He also gave me a couple of other tips and things to look for as I go along. I've spent some time with 2 of my knives here this afternoon in the air conditioning and believe that the knife that I use for getting the fillets off the frame seems to have some kind of wonder steel in it that is very hard to sharpen. I had to work at it much longer than the new Dexter knife to bring it up to a point to be ready when the new stones get here to put on a finer edge. The Dexter, while it felt sharp, feels much better now that I've dressed it up some.
Dexter has been around a long time and I'm willing to give them an honest try.