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What are you trying to achieve with a diamond wheel that you cannot achieve with the SG grindstone?

Re-read my original post, I note a couple of "issues" I'm trying to solve with a diamond wheel.

Thanks for that feedback, I will go with the DF wheel.  What more would you get by also using a DE wheel.  I realize the blade would be "cleaner", perhaps more polished, but what practical impact would it have on sharpness?

Thanks

I'm looking for advice on which diamond wheel is best for my situation.  I have a T4 with the standard supplied SG-200 wheel.  I'm doing volunteer work for a non-profit meal preparation organization keeping their kitchen knives sharp.  I sharpening 30 to 40 knives a month.  The SG-200 works great, I can use the lower grit when I have a knife in bad shape but now that most of the knives are being kept in decent shape I mostly just use the ~1000 grit capability of the stone.  I have a couple of "issues" 1) I am noticeably wearing down the stone and I've had to true it a couple of times and 2) the grit seems to drift a bit. For example in the ~300 grit "mode", after a few knives it seems to smooth out a bit to a higher grit and in the ~1000 grit "mode" it tends to roughen up a bit over time.

Those are the reasons I'm thinking about a diamond wheel.  In one of Tormek's videos, I think it was implied the DF-200 performed about the same as the SG-200 when it is in the ~1000 grit "mode".  If so, perhaps that is the wheel I should get.  Where I get sideways, is thinking if 600 is good, isn't 1200 better?

So the question is, is the DF-200 a good option for kitchen knives?  Or should I really be looking at the DE-200 or is that overkill for my application?

Thanks for your thoughts on this.