Damascus - Question

I just finished my first knife out of damascus. But after sharpening it - I just don't know. It will shave hair. Slice corners off paper like a dream. But it just doesn't "feel" sharp. I have been using ATS-34 and 440C and this is my first non-stainless steel attempt (thunderforge damascus). Maybe it is just me but is there something to this.

I guess it is that "softer" metal in the blade that leads me to think and worry about it not being as sharp as my stainless blades.

Am I right in thinking that this knife will not "be" as sharp?

Check the hardness of the blade first.
Carbon steel is usually softer than the high grades of s/s.
RC 58-60 will be fine for damascus.
The aggressive cut from damascus comes from the ripple or saw effect of the different steels being mixed together.
Try cutting thick meat like a brisket with it.you'll see.
A file should slide over the edge and bearly cut the steel if at all., yet it should flex on the 1/4" brass rod test.
If it shaves, try a chopping test to see if it holds up and still shaves.Pine 2x4's work well for this test.