Given the background description of some cooking related query, summarize the question into a title

I'm trying to learn to fillet and skin fish, and getting conflicting advice.Most sources say that the boning/filleting knife should be quite sharp. But when an instructor showed me how to skin a trout fillet, the knife wasn't particularly sharp, and the technique seemed akin to scraping the flesh off the skin in one pass. I've even seen some information on-line by a surgeon who got good results with the "blunt dissection" approach, skinning a fillet with the handle of a table spoon. I haven't bought a boning/filleting knife yet, but in experiments my chef's knife (I know, too thick and stiff) tends to cut right through the skin.I'm coming to the conclusion that a knife for this purpose should be only moderately sharp. (Part of the problem may be standards-- I hone my own knives, and I don't call a knife sharp unless I can shave the hairs off my wrist with it.) Am I on the right track?
How sharp should a filleting knife be?