I sharpen my kitchen cutlery to as fine an angle as my GATCO will allow. If you are able to sharpen to your own satisfaction it should be no worry if you notice a decrease in edge holding. Being able to maintain the edge is a big part of that.
If you want to stay at the factory angle try the sharpie trick. Mark just the edge bevel and sharpen. When you are removing all of the sharpie you have matched the angle. Make a note of the angle whether mentally or on paper.
With the GATCO and an edge that is not dull but just needs maintenance I usually go back to the fine or medium stones. Sometimes I go to the extra fine. maybe just to the strop. It kind of depends how well you know your blade, stones, system...