Do I use different angles for different knives? Yes, but not that many angles. As a rule, I try and sharpen the most acute angle a knife can hold without going out of true too easily -- so it's more or less specific for a given alloy of a given hardness and a given use. And, the angles are pretty much standard; so I use a total of three different profiles for all my knives.
I won't swear to it, but believe Wusthof has changed their edge profile slightly since going away from hand sharpening (on a wheel) to "laser" guided machine sharpening. They're now using 18* flat-bevel with 50/50 symmetry.
In terms of staying true, Wusthofs are kind of marginal. If it's not too much trouble, I'd start at 15*. If that needed too much steeling to hold a true edge, I'd try a slightly more abtuse micro-bevel.
If that doesn't make sense, try getting as close to 20* as possible -- that's standard for Wusthofs.
If you're portioning a lot of fish, you'll want a medium to medium-fine finish. If you're breaking down a lot of fish and meat you'll want something with a little bite. Something in the 3K (JIS) neighborhood would kind of split the difference. A black Arkansas might be even better.
You're probably going to be doing a lot of steeling. You'll fine to polished "steel," to stay in true without putting too much scuff on the blade.
BDL
