You raise a good point QJS.
It would be nice of they told you what angle it was made at.

I am not sure what the right angle on any knife really is. You need a larger angle when the use is rougher.
A cold chisel is about 50 degrees, for wood carving about 30 degrees, for chopping vegetables or slicing meat about 20 to 25 degrees. A razor might be as low as 15 degrees.
It depends on how much edge strength you need and how much slicing ability you are willing to sacrifice for that strength.
You wouldn't shave with a cold chisel, and you wouldn't try hammering a razor through a steel bar.

Most fixed angle sharpeners are set for 25 or 30 degrees which is good for general purpose hunting and kitchen knives.

Here is a PDF from Lansky with recommended angles. I didn't see anything where they state the angle on their quick sharpeners. Lansky instructions PDF