I love this thread and hope I can help. I have sharpened many Wusthof knives for many chefs and I've never had one come across my bench that wasn't bent somewhere along the blade. The problem with keeping this knife sharp is the inferior steel being used. On most of these knives you will the formula: X50CrMoV15. This stands for 0.5% carbon, which is very low. The carbon content is what helps retain the edge. The other part of that imprint is 15% chromium and unspecified but smaller amounts of molybdenum and vanadium which is keeping your knife shiny.
I have used every type of stone mentioned on this thread including leather strops and hones. The tool is not as important as the method used. I wouldn't get too pent up or spend hours going through different stones when the issue is the steel.
Also, I am not a fan of a fatter edge. Factory knives come with an edge of somewhere between 20-30 degrees. Any time I get my hands on a Wusthof or a Henckel knife I re-edge the knife to 10-15 degrees and recommend the chef use a simple hone when the edge begins to dull. I've never had a complaint.
I hope this helps.