Man you guys are so helpful! Really thrilled at everyone's responses to such a (to you guys) simple question, thanks a million!

So ignoring the correct carbide sharpeners entirely, will this be sufficient for the task at hand? http://www.amazon.com/Norton-Economy-Abrasive-Sharpener-Combination/dp/B0068TTVN4

I think this one is a tad better.
http://www.amazon.com/Norton-Combin...5&sr=1-24&keywords=norton+stones

QUESTION 1: Will I need something in the 1k grit range?
For now, I don't think so.

QUESTIONS 2/3: Anything else I will need like oils? Someone mentioned a "strop", what is that???
Three in one oil is fine.
A strop is just a piece of leather glued to a board. Chromium oxcide is rubbed on it. Then the knife is stroked back and forth, using the same angle you sharpened the knife at, and with the edge trailing. (if you using a leading edge you will slice up your strop. Assuming that you got you knife sharp enough to do so).

QUESTION 4: Ray, you mentioned chromium dioxide...what's the low-down on this one? What is it, its purpose, and a recommendation?

Sorry. I meant Chromium Oxcide. I seem to have dioxcide on the brain tonight.

http://www.amazon.com/Woodstock-D29...r=1-1-spell&keywords=Chromium+Oxcide
This is a honing or buffing compound that is used to hone the edge. In combination with the strop, it can maintain the edge in between sessions on the stone. But it will not remove chips. I have had edges that were not dull enough to be put on the stones and a quick strop restored the edge nicely. I am talking about food prep knives here, not choppers.