I don't think so. I looked around but could not find a complete reference. When I wanted to sharpen my Carter for the first time I looked around the forum to see how guys sharpen white #1.
I think having a "general" guide/table would be very useful, especially to the novice/intermediate sharpener.
I think this would be a massive case of false assurance though.
The knife comes with a bevel, after you've used it for a bit have a look at it and think.
How did the knife perform? Did it cut how you wanted it to?
IF YES:
maintain the same geometry, it's working
IF NO:
Were you getting too much wedging? If yes Thin it,
Has the edge failed quickly from chipping / rolling? If yes increase the angle to give a more robust edge
Did the edge not have enough bite? If yes drop back to lower grit for a few strokes once you have deburred to give a more toothy edge
Do you want to see how far you can push the edge angle? If yes lower the angle and use it again, continue this reduce and use cycle until the edge fails too quickly and then increase it slightly back to the sweet spot.
Etc,
Follow a relative position of higher and lower angle from where it is now. The number doesn't matter
There are too many other variables to give a specific angle, and that angle will always be what works for someone else not you. What do you cut, what's your cutting style,how much force do you apply, do you prefer edge retention for the sake of ultimate sharpness, or ultimate sharpness for the sake of retention, what knife is it, how was it heat treated, what's the geometry of the knife like. And on and on and on