so hey guys i just started a new job at a seafood restaruant and before i started here id never usied a flexible fillet knife only a deba and my petty. ive filleted about 80ish fish before and my girlfriend whos a chef though it would be good to get a flexible filleting knife because not many people in australia use debas and can teach me on using them so she bought me a flexible sabitier filleting knife. so tried to sharpen it and it felt pretty sharp but when i took it to rhe fish it felt kinda dull and really awkward to use i really dont understand why someone would prefer something so flimsy. is it just me or do flexible filleting knives take awhile to get used to using and sharpening. dont get me wrong i can sharpen all my other knives up great and love sharpening my single bevels. it just feels wierd with a knives so bendy do you guys have any tips