Ryan at oceanside has some. Keeps my swibo in shape.
Neels

chris the swibos have a very hard steel blade so you have picked one of the hardest knifes to sharpen . the only way to put a real nice edge on is with a stone imo. the other thing is the way you steel your knife if you do it wrong it will blunten your knife , when steeling you dont need much 3 or 4 slides on the one side but the real trick is to make sure your following your edge angle on the steel or you are wasting your time

Take you knife to MBL in Canning Vale and they'll fixerup.

I haven't had a problem with knife sharpening since picking up a Chef's Choice electric sharpener. Wish I hadn't told my neighbour about it; he brings his knives over all the bloody time now.

Thanks for the prompt responses guys.

What are the Chef Choice sharpeners worth?

Chris

had them in stock at his shop, pm him.

http://fishwrecked.com/forum/back-popular-demand-chef-choice-cc120-knife-sharpener

if you want see how they go before you buy, the Fishing Shop in Woodvale will sharpen your knives on one for around $5 each I think. I did mine there a while ago and it was money well spent, especially if they are a bit tired and sorry looking like mine were. Just look after the edge afterwards and you should be able to keep on top of it.

We offer a CC120 demo on the unit to lookers or buyers. At the same time you get a free knife sharpen also, win - win

I sharpen all my knives Icel, Swibo, Mundial, with my Mundial steel. I am no expert on sharpening but as Brenz said i only ever run it about 3-4 times each side and they are mega sharp. Only have to do it about once a month for the Swibo's, even less when i am not catching any fish!!!!!

There was a knife shapening article in the fishing Western australia mag a few months back ,very informative.

Another option is Spyderco. Cheaper, but more manual work. I've had mine for a year now and every thing is super sharp. You can do alot more then just knives too.

I ordered from here (Bloke in Tassie). Delivered in 4 days.

http://cgi.ebay.com.au/Spyderco-Tri-Angle-Sharpmaker-Knife-Sharpening-Set-204-/310223212327

The kit includes a very good instructional DVD too.

Cheers Pete

There was a bit on this site a while back on knife sharpening with a lot of good info for those who are not in the know. A lot of the points came from people who are or had been meatworkers with lots of experience with all the top brands of knives and steels.

Hey Ryan / Honsu, I'm coming back to Perth on Friday morning and will be dropping in on my way home, do you have some of these knife sharpeners in stock? I'm looking for a release weight too.

Cheers
Dale

i've just been through a long knife sharpening learning curve.
(i couldn't sharpen for sh!+)
but finally ended up with a diamond steel
it's awesome, few circular motions up and down each side of the blade , keeping the same angle , and then touch the edge up on an ordinary steel. great.

Chefs choice all the way for me. Quick and easy.

mate i use a lanski firstly and when my knife gets really bluntmark the hole you use and dont change it but otherwise just use a steel that will keep you fileting for ages like the others said just a couple of rubs each side on the steel and alls good

I sharpen knives every night after work for the next day beleve it or not it is a long complex process and there is a real nack to it. Alot of the DIY sharpeners are a waste of time and money but thats just me..if you dont use your knife every day you are better off taking it to a professional sharpener who will do a good job.. a bloke some butchers use has his own van and if u have enough business for him he will usually come out to you... he can sharpen anything that needs sharpening and does a awsome job.. his name is Ian brinkworth and number 0417946138

And speaking of pro sharpeners, I used "cut it out" in Perth for the last time. They did a terrible job last time.

I use the Edge Pro Sharpening system from Canada...you can sharpen different angles for different types of knives. I know a butcher/boner who uses tis same system.....done right you could almost shave with it !

A couple of minutes on a good oilstone to set the angles and a touch with a diamond to hone the edge and i can shave the hair off my arm with nearly any knife.

nothing beats a stone imo and being a butcher myself i wouldnt use anything but a stone

When I was slaughtering, if you could just shave with a knife it was time to give it a rub on the steel.

If you sharpen them properly you should be able to easily shave with a knife straight off the stone before you put it on the steel.

i have a 400/800,2000 and 5000 stones, use this for everything (5000 mainly for my cut throat). i use one smooth movement from tip to butt of blade alternating each side every stroke. i then steel them twice on each side them twice more on one side only, gives to burr a bit of direction and protection when filleting ive found. when i use the stones i drink a can of fanta to get a nice thick spit going to use as the lube, no need for expencive knifes, just good stones.

I believe the wicked edge is the best sharpener on the market which I could find. I am going to order one soon. Only down side is they are expenisive.

http://www.wickededgeusa.com/info.html

Maybe we can save on postage if a few poeple order them in perth.