Here's my .02$:

Sharpening: Lansky Sharpening System http://www.lanskysharpeners.com/LKCLX.php
Its the best I have used. It takes a little getting use to but its great. Its the only one I use now, and I use it on every blade in the house.

If it were me I would stay away from high carbon steel blades. Tend to be less rust resistant in my experience. Which is important when blood is present.

This is worth a read- http://www.benchmade.com/about_knives/our_blades.asp#Blade_Steels

I prefer the softer side of steels that require a bit more sharpening than a harder steel that can brake or chip. I haven't found the gutting knife of my dreams yet. I have several schrade knives, because they are relatively cheap, and I can be pretty rough on them.

I love benchmade though and have several.