I've done some reading and think I've got a "starter" list of cutlery to get. I'd appreciate some input if possible. My thoughts on the list would be:
6" Petty(is this needed if you have a utility of the same length, or is this better?)
From what I've read, a fillet is not as necessarily common for beginning culinary students?
As far as brand goes, I was originally leaning towards a ceramic approach but figured trying to lessen sharpening practice isn't necessarily the best road to travel if you're actually trying to learn all of the trade. I hear they are quite fragile, as well which, may not be the best thing at a culinary school. I'm now looking at MAC. I have a friend that has a chef and paring still brand new in the box that he'd sell me for a nice discount. Is there any benefit to buying a couple of different brands to round out the list? Maybe to get a feel for different brands?