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check for like sword shops, knife shops(collectors you know) and if all else fails go to a restaurant and ask the chef. If you cant do that see if you have a restaurant supply store in town and ask them.
the angle is 20 degrees, you should also have a steel. Target sells Chicago Cutlery for not a lot and it isnt the BEST but it is sturdy. Look for heavy stainless steel(or in my case soon to be ceramic!) knives. Make sure you can see the tang(where the steel from the blade runs into the handle) and that it is rivited in the handle. In traditional sets the block is sold seperate from the knives unless you're willing to invest several hundred dollars at once for the full set in the block.
Like in the Good Eats Knife Episode it doesnt have to be expensive, it just needs to be durable and feel good in your hand. I HATE the knives the school issued to me, and I only use them when I have to, otherwise Im pimpin the Globals, a couple Wusthofs, and some random henkles someone left behind and I scooped up(am I going to hell or what?)
when I say heavy I dont mean like weighs a ton, but I also dont mean that its 99% plastic either.
as far as the whitestone is it WET when you use it.. also dont worry too much about the beveling..you should be able to get a GREAT edge if you have a steel and you use it before each use and after each sharpening.
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