Without knowing what your sharpening abilities are, what you sharpened with, etc. we'll be guessing....but:
A Wusthof will get pretty sharp....but this depends on your definition of sharp somewhat too.
I find the best way to sharpen Wusthof (and really any soft stainless, obtuse knife like these) is with a diamond plate, then a 1,000 grit waterstone to refine the edge a bit.....maybe a 2,000 just for fun. Anything past that is wasteful as the edge fails so quickly.
The problem I see a lot is that since a lot of these have been ran through Chef's Choice sharpeners, have been damaged, etc. is that when someone sets out to sharpen them the first time the angle they use is such that they have to grind away a LOT of metal before the hit the edge. People think the knife should be sharp in so many minutes....but that's not the case. You HAVE to develop a burr along the entire length of the opposite side of the edge, flip the knife over and form a burr along the entire opposite side.
Only then can you continue.
Now, removing a burr from a highly alloyed stainless is another problem. Be vicious about removing it....it HAS to come off before you're done.