Going in you want to ask yourself some questions.
- How do you sharpen?
- How much are you willing to spend on knives?
- How much are you willing to spend on a sharpening kit to go with your comp kit?
For most guys doing comps, the best bet is probably Forschner Fibrox or Rosewood for everything but the shears.
- You can get them very sharp fairly easily;
- They stay sharp for a long time, as long as they get the right sort of steeling;
- They're cheap enough, that if one gets [ahem] borrowed it isn't a tragedy; and
- Everyone uses them, so they won't draw undue attention to you.
Personally, I prefer Rosewood to Fibrox but they're slightly more expensive.
I understand why you're suggesting the various profiles you're suggesting but I think you can do better. For one thing a hollow ground (aka "Granton, and FYI there's no such thing as "hollow edge") won't help you with brisket sliced as thick as the thinnest comp slices. Assuming you can get and keep a knife sharp, get a regular, fine edge.
Following your ideas, this is the kit I'd recommend:
- 12" (fine edged) slicer;
- 10" cimiter for portioning ribs, and other heavy duty work;
- 7" curved breaking knife for boning trimming;
- 6" utility; and
- 3-14" paring.
You'll be surprised at how often you use the 6" utility and how seldom you use the little parer except for cutting string and opening packages, but it's nice to have an extra sharp edge in your kit. I don't want to insert myself too deeply into this but if it were me, I'd also have a 10" chef's knife in my roll for cutting garnish, if nothing else. Speaking of extra edges, it's a good idea to have a box cutter, a pocket knife, a multi-tool like a Leatherman and a couple of pairs of pliers. Pliers rock.
Getting back to your questions, I like the all purpose, spring powered, serrated shears you get at hardware stores (on sale) rather than kitchen specific shears. They're pretty cheap, stay sharp a long time and are cheap enough to throw away when they get dull.
If you're going the Forschner route, you should probably carry a simple sharpening kit consisting of:
- Norton IB-8 (combination coarse and fine India);
- Norton IM-50 Sharpening stand (you can store and carry the IB-8 in the stand);
- 8x2 Hall's Hard or (better yet) Black Arkansas;
- 10" Forschner fine, polished, or combination fine and polished steel. I generally prefer ceramic "steels" but they're fragile. The exceptions are the DMT CS2 (don't get a DMT Diamond steel!) and the MAC Black. The MAC Black is a little pricey, though.
As long as your knives meet a certain minimum threshold of quality (like the Forschners) sharpness is more about sharpening and maintenance than the knife itself.