If you're only sharpening once a semester, the first thing you should do is re-evaluate your standard of sharpness.
It does depend on your standards of course, but you should be sharpening after every 12 hours of use at minimum. You might be able to keep your knives acceptably sharp by "touching up" on the 6K side a couple of times before having to go back down to the 1K. You can't really have a sharp edge without fresh metal. If you want sharp, you need to sharpen.
A sushi man sharpens daily. An accomplished cutter in a high-end western kitchen, using knives which can be steeled, might only sharpen twice a week (but that's pushing it).
It's a good guess that your knives not only need more frequent sharpening, but that your sharpening skills will improve a great deal with practice. As your knives become sharper, you'll be more critical. In much the same way necessary expense expands to meet increased income, your standard for sharpness will rise with your competence. But unlike money, it's a good thing.
That's independent of using a rod hone to true. "Steeling" is not sharpneing. You should be steeling the Lamson and Nogent at least every hour of prep. As to the petty -- I don't even know which Nenox line you're using. Neither the S (Nenosteel)nor even the D (VG-1) need as much steeling as a Euro knife, everything else being equal; but it's never equal. It all depends on how you use the knife. Of course you didn't ask about a rod.
Just let me get my foot out...
The next step is to add a coarse stone to re-profile your knives -- roughly every month. Regular sharpening tends to cause the edges to become gradually more obtuse and generally gets a few high and low spots going. Consequently, you have to thin regularly.
For what it's worth, the Nogent can hold a 15* edge bevel very well, and if you're still using the factory set, you can certainly go more acute. In any case, the edge T-I put on it at the factory was probably also too thick at the heel, randomly asymmetric, and just generally merde. T-I edges are definite start overs.
The Lamson can go a little more acute than 20* but not much. Lamson usually does a great job at the factory, and if you just go with their factory set you'll be OK. Depending on what sort of geometry you favor and how you use the knife, you might want to thin the heel as well.
Even if your Nenox is a D-1, my suggestion is to get something you don't mind sharpening down to a toothpick (losing and/or getting stolen) for school and keep the Nenox for your home kitchen. Nogents are starting to get rare enough that you might also want to think think about coddling yours a little. It's not a knife I'd take to school, but you're not me.
Considering your knife set and your use, you don't need anything finer than the 6K. The Lamson won't take or hold any more than that. It's pretty close to max on the Nogent; and there's seldom a good reason to ever put more polish on a petty.
Keeping your knives very sharp will make your life in the kitchen easier, and less onerous. More fun too. For instance, watching the look on someone's face when they borrow your knife and it drops through whatever they're cutting.
A little extra time? Don't sell yourself short. You're worth it.