How long did you study before passing the Culinary Arts certification exam?

I'm about 6 weeks out from my ServSafe/Culinary Arts certification exam and honestly feeling pretty lost on where to focus. I've been cooking professionally for three years but the written portion is tripping me up — especially knife skills terminology and equipment specs. Like, I know how to use a boning knife, but being asked to identify blade angles and classifications on a written test is a different beast entirely.

I've been using a Culinary Arts Culinary Arts Knife Skills & Kitchen Equipment practice test to drill the fundamentals and it's been eye-opening — I was getting around 62% at first, which is a rude wake-up call. My goal is 80%+ before test day. Has anyone put together a solid study guide routine that actually worked? I'm studying maybe 45 minutes a night after my line shifts, so I need something efficient.

Any exam tips from people who've been through it would be genuinely appreciated. Especially curious how much the sanitation and food safety stuff overlaps with the practical equipment knowledge sections.