I'm a poor college student that doesn't know much about his knives, pots, and pans. Specifically is there anything that I can do to make my knives stay sharp longer and maintain them without spending too much money?
Here are a few rules I follow with my own knives.
Slightly off topic, but if you're a starving college student who wants to have a high-quality knife or two at a very reasonable price, take a look at Forschner/Victorinox. Yes, the Swiss Army Knife people. I was turned on to them by professional chefs, and have found them every bit as high-quality as my much-more-expensive Henckels and Wustof-Trident knives.