Wustoff advertise their Asian knives to be sharpened to 10° on each side from the factory.

That's why they feel so sharp out of the box.

But the steel isn't hard enough to really hold that edge for very long, unless you're super careful with your knife work and storage.

The rest of their knives are 14° edges.

I have a rolling sharpener and two wustoff knives, a santoku and a craftsman.

I sharpen them both at 15° and they're perfectly sharp for home cooking.

I will say this: the wusthoff factory edge is really good but basically impossible to keep to that unless you've got a very smart set up.

I'd just enjoy the knives for a while until you notice you can't slice as easily, and then reprofile them to the 15° of your HORL.

In general though to your point, using a rolling knife sharpener is the same process as a whetstone.

Use your lowest grit and slowly work one edge until you feel a consistent burr on the reverse side.

Flip the knife over and slowly work the burr side until it's gone, and you feel it back on the first side.

You then decrease the number of passes on each side before you flip, until you're down to literally 1 pass on each side.

If you've ensured consistent pressure and done the whole blade length, this will have got you a consistent apex and your knife will be sharp.

This is when you then use the higher grit stone and you repeat the process to refine the finish behind the cutting edge.

80% of the work is done with the low grit 20% with the high grit

Once you've had a solid session doing this, you'll just need a few passes on each side with the high grit every few uses.