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If you’re ok with the mdf wheels on stainless steel I’d stick with that, can you slow down the motor? What compound do you use?
I’d have thought that your Damascus steel would be harder than stainless, and hold an edge better and be more tolerant of your abrasives.
Slow speeds and fine compound paste (I like solvol autosolv) should get a nice sharp finish easily enough without wearing the blade away.
adroit
Sharpening Japanese knives. Is there a system eg Lansky that is up to the job?
I have mdf discs on a bench grinder which are amazing for stainless kitchen knives but I fear it’d be too aggressive for nice Damascus steel.
To be honest I do t want to spend ages learning how to use a whetstone- I have tried but not been successful and it’s not something I’d do often enough to learn the muscle memory for.