Page 126 - Turkey Book from Meathead

This cheapo blade has a thin, flexible, and dangerously sharp blade, a wicked sharp tip, and most models cost less than $20. Designed for filleting fish, it is not for cutting through bone, but there is nothing better for cutting things o bones than its flexible blade.
When it's dirty, it goes in the dishwasher and you can't do that with the fancy knives. When it is dull you can hone it and when it no longer holds a razor edge, chuck it and get a new one.
You should also have a good honing steel. We know you've seen TV chefs hone knives by crossing the steel and knife in front of them and zip zop zip zop, they're done. Just remember that honers are not for sharpening. As you use a sharp knife, the edge can actually curl a bit. A honing steel can straighten it out. A honing steel is a rod that has a sandpaper like surface.
Don't try honing like the pros do it. It's not accurate and it's a good way to add your bodily fluids to the giblets. A better way is to place the tip of the steel on a table and hold it vertical, perpendicular to the table. Hold the knife by the handle firmly in your other hand. Rest the part of the knife closest to your hand against the top of the steel and tilt it to a 45° angle. Then roll your wrist so it is halfway between 45° and the steel, about 22.5°. Draw the knife slowly towards your body gently sliding it downward towards the table at the same time. Hone the entire blade, right to the tip. Repeat the process on the other side of the blade. Hone each side alternatively about 3 or 4 times.