Yep, quick work in sink with cleaver. Not my finest work but then again I don’t have fine work when it comes to filleting. Last side I wasn’t as clean with tail meat. I used paring knife and not much extra came off but looks sloppy. I was rushing, kids are waiting at fire pit for a birthday/Mother’s Day hot dogs over grill meal.If any criteria is important it is sharpness and knowledge of that fishes anatomy. I also don't care for most fillet knives. The shapes are too accentuated for me.
Nice work Grem!
Still use the worksharp station. Took getting used to but gets them sharp. After 30 or 50 deer I found a worksharp and my life got better! Won’t tolerate a dull knife ever again.