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withdrawn by popular request.

Sorry. but what does that mean?

What Bobl said

Quite a long fishing trip

So Herman.

The ideal thing for me is the Tormek with the "normal" grindstone" ending with grid 1000 and honing it on the leather wheel. i'll get a good nice fihish but not a very polished one (Compared) but for the kind of work i'm talking about it is the ideal result, a good bevel with "teeth" that insn't to fine or week?.

So do we have a ETA on this?

I'm not saying overkill here. but as a noob and a person that "just" want good sharp kitchen knifes, this seems way overkill

I'm kinda getting that a knife can be to sharp to be good in normal use in kitchen, or am i getting it completely wrong?. I'm not in the game of operating on anyone so scalpel sharpness is not needed, but would be nice if there is a use for it.

Well i'm going to use it, but if it is overkill to use the grind stone everytime why would i do it?. And that is the question in a nutshell. Is it needed, and how ofte, not IF it is needed .  If money is not a object get the knifes sharpende some where else and just pay the man.

What about the Tormek Slibesten SJ-200 is that a bit overkill for normal kitchen knifes etc?..

Generally speaking I would say almost always grind knives at 1000 grit and away from yourself as you don't want to remove much steel at all.

so to grind with the stone going away from myself i would use the "bar" in the horizontal position or?

Do you always go 220 first and then 1000 grid. Or does that depend on how damaged the edge is, talking about knifes in general. i'm tottally new to this, sharpende like 3 knifes now. so i might be asking really stupid questions.. I do apologizes about that.

Will i know by touching the stone if it need a good grind? 

[This process does not place excessive wear on the grindstone and can be repeated any number of times.]

Reading about the gridstone or stone grader : Stone Grader SP-650

i find this info, and have read the last part (Made in bold) many times and wonder, how often do i have to do this, and or when do i have to do this, and is it really true that it doesn't wear and tear on the stone if you do it all the time, i've been told to do it every time i sharpen a knife, and is a bit sceptical. Because in my mind it have to be "hard" on the stone to do that, and the stone isn't free you know. So guy and girls. how often do you use the Stone Grader SP-650 and in your experience how hard is it on the stone when using the Stone Grader SP-650

The grading of the grindstone is made by pressing the fine side of the Stone Grader onto the grindstone, which makes it work as a fine grit stone (approx. 1000 grit). When pressing the coarse side onto the grindstone, the smoothened surface is returned to its normal condition (220 grit). This process does not place excessive wear on the grindstone and can be repeated any number of times.