Pretty much all the lager yeasts are very neutral & clean -- no esters or phenols from them. This means that they substitute pretty easily. The only major differences are 1) that some tend to accentuate malt while others accentuate hops, and 2) attenuation. Wyeast 2001 attenuates better that many of the typical Southern German bock yeasts (WL830, 833 etc.), so you might take that into account with mash temperature.
Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
Recently Kicked Kegs: Fresh Hop Pale Ale, Citra Rye IPA
On Deck: Old Rasputin, Northstar IPA, Ur-bock Dunkel