@Deaomega1214@JonasHeineman Are there any sharpeners out there that will handle the 16° angle on this knife? Most available sharpeners are designed for 15 or 20°
JCrukA guided-angle sharpener (like ViperSharp) should work for any angle, but if you want to really get into it then go for a set of Japanese waterstones or Arkansas stones, grab a Sharpie and a cheap knife to practice on, and learn to do it freehand. I'm sure other members have recommendations for kitchen knives, it's really up to you what level of skill you want to develop.
JCrukI looked online and I can't see if those are ceramic stones (okay) or carbide (not great), but that style of sharpener is not one that you will see widely recommended by enthusiasts because it removes a lot of material from the blade while you drag it back and forth. It probably works fine for the 20* Wusthof that it was designed to be used on. You could use it, but you would end up with a thinner blade than the knife was designed to have. Would it be damaged beyond repair or cease to function? No, probably not. Is it something that I recommend? No, you're better off getting a different kind of sharpener or taking it into a shop when you need it sharpened (which should not be too often, unless you're using a pretty rough cutting board and/or cooking every day).
JCrukProbably close enough, after it gets some use. It might take some work to get your whole edge flat at 17* the first time, but after that it should be okay. I don't have a lot of experience with this type of sharpener, so maybe other members can offer personal experience.