Since We Are Talking About Eating

SBman,

Rapala or Fishkars knives work fine - for me - and I'm sure there's many others especially given more $$$

Despite the jack you spend on filet knive, you'll need to keep it sharp and filet a lot of fish ... best way to learn is by both watching and doing

Head-gut-scale works, but filet and skin is quicker depending on the fish and what you want out of it ?

Catch, Practice, and as JackAss says "Release what ya don't eat",

`bucket

I use the Rapala knives they are cheap, but I do replace them every so often, so I may be better off to spend some more on a Russel etc. A flexable blade and sharp are the most important features with the filet knifes. Rapala does provided a sharpener thats works fine as long as the blade does not get damaged.
With most fish I start with the Dorsal Fin pointing toward me and the head to my left. I cut with the point down just behind the Pectoral fin going in as far as the backbone then slice down the rest of the way behind the head to the backbone. Then I slice the lenght of the fish along the Dorsal to the tail staying above the rounded part of the back bone. Then I work around the backbone and the lower part from the Anal Fin to the tail. Then I flip over and do the other side. At this point (or earlier) I decide what to do with the rib cage some fish I cut the ribs just below the back bone or cut the skin at the rib cage freeing the filets. This depends on the amount of meat and how thick the bones are. Small fish I might just go through the bones while making the second cut. Then I pin the filets skinside down and slide the knife between the skin and the meat. This leaves a solid chunk of meat with no bones(you may have had to slice out the rib cage) or skin.
I hope this helps.