Okay, you need to make a crucial distinction here, between what your teachers want and what you do at home or possibly later in the workplace. At least when you start out, have the knives they ask for. If you have much, much better knives, buy very cheap versions of the things they want. But if you have a great deba, for example, buy a really good filleting knife: nobody's going to want to see you cut with a deba, now or later, unless you work in a Japanese restaurant, and/or unless and until you are very well established as having terrific chops and thus the cred to use what you want. Until then, use the filleting knife and keep quiet. Don't parade your knowledge, expertise, or knife collection. Nobody will be impressed -- positively, anyway.
Do not smirk or sneer when the instructor teaches you how to sharpen. Yes, chances are, he won't be very good at it. Pay attention: you just might learn something anyway. If you're asked to sharpen knives, you do it as best you can, whatever that might be, using the equipment in front of you. Don't remark rudely on the bad oilstones and how you have great waterstones at home. Nobody cares. Examine the knives you use for school, sharpen them to your satisfaction, and don't carp that they can't hold a perfect edge: learn how to sharpen them as best they can be sharpened. That doesn't mean razor-sharp for 30 seconds and then rolled blunt thereafter, with lots of "oh, my Japanese knives are so much better," even though it's almost certainly true. It means as sharp as the knife can be and sustain that edge. Try profiling if you like -- it's a good skill to learn. And it's worth learning what Western knives can and cannot do -- they're not the garbage many Japanese knife enthusiasts think they are.
Ultimately, there is a chance that you will still run into problems. Some teacher will notice that your knives are different from others', because you have sharpened them differently. He or she may give you a hard time about odd sharpening technique, etc. Fine. Smile, explain yourself if asked, as humbly and yet precisely as you can. If the teacher is still a jerk about it, so what? Your knives are sharp, they do what you ask of them, and if the teacher wants to be a jerk that's his prerogative.
You are entering a profession in which you may well run into all kinds of narrow-minded idiots and martinets. That's true of just about every profession, but the culinary world is one in which some idiots pride themselves on being like this. Start learning to eat your pride. Learn to say "yes, chef!" no matter what, or "oui, chef!" if the school is run by total idiots (or in a Francophone country, of course).
If you can develop a thick skin about things like this, learn to do what you're told even when you think it's stupid, and say "yes, chef!" when some a** who happens to be above you in the brigade screams in your face because he's screwed something up, you will have learned some very important skills in your school.
And then, of course, there is always the possibility that the guy above you -- in the restaurant, at school, whatever -- will actually ask you, "why do you sharpen your knives that weird way?" and listen seriously when you answer respectfully and precisely. And he or she might even cut with the knife, and notice that it works better, and think better of you because of it. Who knows, you might even eventually get an opportunity to mention that you would much prefer to use other knives that you have at home, and would that be OK, chef? (Bear in mind that the ones with the wood handles may be forbidden by the morons who run health and safety, so that may be out of the question.) If you sneer and think yourself superior, this will never happen, your superiors will always think you're a supercilious jerk, and you will never really move up.
You know what? They'll be right. Your job -- when you start school, finish school, enter the restaurant -- is to shut up and do what you're told. That guy holding down his end on the line who's been doing it for 10 years may not have finished high school, may speak little English, may never have darkened the doors of any cooking school, but he can kick your butt on the line, and don't you forget it. Chef certainly won't. Until you have the chops to start pushing your opinions -- about knives or anything -- keep your mouth shut in a smile, except when you say "yes, chef!"
If you've never heard any of this before, I suggest you go read Bourdain's Kitchen Confidential, for starters. Then go read a bunch of threads in the Professional Chefs forum -- don't post, just read. Consider reading the recent thread about hiring Hispanic workers, for example, and notice what the seasoned pros say as opposed to the recent culinary school grads say. Guess who's going to be your boss?
Keep your nice knives at home. Buy what the school tells you to buy, and learn how to make the best of them.