Sorry Mike but you are a little wrong. When you make jelly you heat everything up, that kills all the microbes, the sugar content remains high, but some bugs can still grow on the top, bad news, they send their roots deep into the jelly, so just scrapping off the top doesnt remove it. Honey can ferment once its over 18,6% moisture, by yeast in the honey, that is why beekeepers are careful when they harvest their supers, if its not dry enough it will ferment by the yeasts IN the honey, they really are everywhere. Yes sugar levels are a nice preservative, but once you dilute the honey all that protection is gone, otherwise how do you think you can ferment it? Potassium is something your body needs to live, you eat sulfites all the time in natural food, you cant get much less of a poisonous poison than KM. WVMJ
Erm , yes and no to that.
Honey can do all sorts of things. I don't know whether it's a high level of sugars or something else that makes honey one of natures most anti-bacterial, anti-fungal substance.
I have also read of "changes" in honey that can happen, but generally don't. Whether that any of the possible changes are actually fermentation or some other reaction of some sort (very, very old honey, having been found as offerings in the ancient Egyptian tombs, has been found to be still edible, but in appearance it was black, like molasses - that wasn't, as far as I recall, fermentation, it was oxidation of the non-sugars part of the honey) I can't say - I'm too lazy to research it that far.
KMeta or NaMeta aren't used to control bacterial presence as pretty much no bacterial will live in honey (few acceptions I believe, but main suggestion being that honey isn't fed to very young children who are still developing their immune systems). K/Na Meta is used in winemaking to help control the presence of "wild" yeasts i.e. airbourne fungus, to prevent them taking hold and developing "off flavours" and other spoilage organisms.
The use of K/Na meta in honey musts, is very "belt and braces" (IMO, over the top and unnecessary). Unless, of course, there are other ingredients that are more susceptible to such contaminants e.g. fruit elements of some sort. Then it's an entirely different matter, because as you rightly point out, once diluted, that's when honey can become susceptible too.
As you can see, despite the many things that mead makers rely on i.e. that the use of raw, unprocessed honey being the best possible material to use, there will always be some slight chance of an opposite happening/occuring (it's called "risk", hell there's a whole industry based on it, but we don't call it "the risk industry", we call it insurance).
The various procedures we adopt help negate the chances of anything that we don't want to happen, from happening. Hence, the recommendation of good hygiene practice with the kit that will come in contact with the must etc. Or the use of other materials/ingredients that have a higher chance of contamination, like fruit, being "treated" in some way to reduce the chance of the same possible problem.
Yet at the same time, there's many thousands of mead makers out there who don't bother adding K/Na Meta on the basis that there "might" be something that could contaminate a batch. Hell it's always possible, but is it "probable" ? No, it's not.
It's like when you read some of the posts over at homebrewtalk. You can often guess, within a couple of sentences, as to whether the person posting a question or comment, is a beer maker as well. They seem obsessed with a number of techniques that just aren't needed or necessary with meads (you also see this with wine making people, but to a lesser extent). They worry about opening a fermenter to take a gravity reading, yet their worry is founded on the basis that with beers, there's so much less of the natural preservative i.e. alcohol, and a higher amount of other material that is more susceptible to spoilage. They also seem to worry about oxidation a lot. Which equally, happens quicker with beer than it does with wine, and in turn happens with wine quicker than it does with mead. That's not to say it doesn't happen though - it does.
If we all understood, that two of the most damaging substances we encounter on a daily basis, are oxygen and water (especially salt water), yet we forget about them because when you say the magic "C" word (corrosive), we automatically think of strong acids and alkali's. Yet oxygen and water cause more damage on the planet than all the acids/alkali's put together, but it just happens that the damage occurs much, much more slowly. Almost imperceptibly so.
So, if you want to add K/Na Meta to your honey musts, then fine, it's up to you.
Personally, I won't be bothering.
Even if I just make a batch from whole comb, wax and all, I'll just be breaking up the comb and then mixing it all with water and just allowing the mix to dissolve for 24 hours before skimming off the wax particles.....
Wild yeast in honey can definitely ferment it. Take some raw honey, dilute it out like you make mead with and let it set, it will ferment, though slowly. What we do when we make mead is jam a boatload of other yeast on top of them and our yeast take over and run the show. This happens most of the time and a good fermentation from our selected yeasts makes a nice mead. I always plan on nipping potential problems in the arse before they show themselves. A pinch of KM, not likes its hard to add, doesnt affect our hardy yeasts, a wee bit of insurance, honey can be expensive and if saving a batch means taking a minute to drop in some KM why not. Also something people dont think about, bees dont care where they get their water, a bird batch, a dog dish, a nasty little pool beside some cow pie. They walk all over the honey all day, every day, with wet little feet. 
