I too agree with crappiepappy and Ketchn. Electric fillet and flipping the fillet, while it still being attached by a small strip, considerably speeds up the process. Most all started with a fillet knife, it is important to know because electric is not always an option. You’re doing a very good job and beats practice. When we cleaned panfish or crappie in the 60’s and 70’s we always scaled them before filleting, as most around us preferred the flavor and a little crunch the skin provided. From ‘63 to ‘75 we operated a marina/fish camp, I would love to know just how pounds of fish we cleaned during that time all with manual knives. It wasn’t until many years later that I would come to appreciate the electric version. Fish on!