If you want to revive those knives, they will have to be thinned quite a bit, and then properly sharpened. The Edge Pro will do that, but ditch the honing rods and find either an oldfashioned bluntly serrated steel or a smooth one. Anything that removes metal will remove a rolled edge on those knives, and the edge you pull up with a honing rod isn't all that great.
As for replacements, take a look at Tojiro DP or Fujiwara FKH (or is it FKM, I can never remember, I bought a Tojiro). Either will be close in profile -- a bit flatter with less belly, but similar, much harder, much sharper, and much thinner. You will likely need a finer stone (3000 or 6000 grit) which can be used both to polish when sharpening and to strop to restore the edge. You won't want to use ANY rod device with these knives. An 8" Tojiro DP usually runs $65 or so on Amazon and maybe a bit more from most of the knife vendors, it's hard to turn one down in comparison to another Wustoff.
No matter what you do with those Wusties, though, they will NEVER hold a decent edge more than a month or so in daily use. The steel was designed to be readily "sharpened" with a serrated steel and the result is that the edge is never going to be either really sharp nor sturdy, even with a 25 degree microbevel. Just the nature of the beast, which is why I don't use that type of knives any more. The Tojiro was a revelation.
To thin your knives, you want to lay them nearly flat on the side on the stones and grind off material from the lower quarter or so of the blade. The objective is to reduce the thickness of the blade just above the edge so that food, particularly things like carrots, won't get wedged apart so much they break instead of being cut by the edge. This makes the knife feel quite dull even though the edge might be screaming sharp (although you will never get an edge like that on CroMoVa steel anyway). Expect to be at it for a while if those knives have been sharpened for 30 years without thinning -- you should be able to feel how fat the blade is above the edge with your fingers (carefully!).
Me, I'd ditch them, or use them for display and get better knives.
Peter