I generally don't like to waste my time sharpening cheap steel mainly because it isn't enjoyable. Nice steel has better feedback and is actually fun to sharpen. You end up sharpening more and getting better faster, rather than getting annoyed and frustrated and avoiding it all together. It sounds like you have the basics down and are getting good results, move on to a basic carbon knife like mentioned or just sharpen your Vic. It's not like it is a custom made damascus knife you are afraid to mess up. If it gets some funky spots or scratches, so be it.
And yes, you can get cheap steel sharp. But the edge retention is very poor and usually thinning them is gummy and tedious. In addition to level of sharpness and retention, cheap steel is also usually difficult to deburr. Often when I see or sharpen cheap knives that are very sharp, they simply have a well aligned burr hanging on for dear life that feels wicked sharp. Another reason why the edge retention is poor, once you start using it the burr moves and then it is dull.