There are two problems that can happen when your angle is off.
Over-angle where the bias in on the edge can result in a nearly imperceptible foil like fold on the very edge of the blade. You can rectify this problem with a leather strop. It will grab the foil like roll and take it off as well as smoothing any remaining material. Over time, over-angle sharpening will change the edge bevel to the point where the angle is nearly axe like in its angle. This results in a blade that is almost impossible to sharpen to a fine edge. In that case a full re-bevel may be needed to restore the functionality of the tool.
Under-angle, where the bias in on the blades body, at first gives you unsightly marks on your blade face and over time will change the edge bevel to the point where the angle is too shallow. This results in a blade which can be made quite sharp but will not hold the edge for very long.
In the end, your blades will last longer if sharpened at a consistent and correct angle.
Outdoor and sport blades should be honed between 25 - 30 Degrees
Kitchen, carving, boning, and chef’s knives should be honed between 18 - 25 Degrees
Fillet, x-acto style, razor, and paring knives should be honed between 12 - 18 Degrees
Every edge is different so sanity check your angles and don’t try to change yours to fit the above guidelines.
Get a protractor and cut some wood at the correct angle for sharpening your blade. Use sticky wax or similar to attach the blade to the wood and use it to keep your blades at the correct angle when sharpening.