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A question arises. Why do the Victory brand fish filleting knives use a softer steel? Is it to make sharpening on-the-go easier? Do they sacrifice hardness so they can get improved ease of sharpening, improved ability to stay sharp, improved ability to resist staining?

Maybe more flexibility?

Amazon boot mat FTW

Oh yes, I've seen way worse (saying for a friend).  Truing tool is your friend.

As long as you're being paid for your time and you're happy with the rate, go for it IMO.  On the other hand, if you're thinking of doing by the piece, make sure the backs have already been flattened.  That's 90% of the job in my experience.  I just ordered a diamond stone and MB-100 for that very reason.