Or just force carb it all then transfer from the keg to a bottle at very low pressure (think filling a growler). I just use the rigid plastic tube that's part of a bottle filler (toss the spring loaded valve at the end). It fits snug into a picnic faucet so you can fill from the bottom. Works splendidly and you can call it quits when you get sick of bottling. The down side is that you do loose some beer in the form of foam, but not too much.
^^ This.
Depends on what you want to do for "education".
But if you purge your kegs properly (fill with starsan to the top, then push it out with CO2) and do close transfer from fermenter to the keg, the beer will be prevented from oxygen - headspace is not an issue in this scenario. If you fill an open, empty keg with 2.5G of beer, and remaining 2.5G of air, that's a problem - you can purge but it will take a lot of purges and beer may still get a great deal of oxygen dissolved.
The beauty of filling from the keg - no sediment at the bottom of the bottle, and you can dial your carbonation level. The cons - you need to lower the pressure and use beer gun or counter-pressure filler, or see a sticky up in kegging forum about homemade solutions.
But if you flush the bottles with CO2, you will get oxygen-free beer in the bottles.
In my opinion, any other form of bottling will result in exposing the beer to significant amount of oxygen - significant enough to start showing up in taste profile after a month or two of aging.
Again, if your experiment is about exploring the wonders of sediment and oxidation, bottling from a bucket is your best bet.
Also keep in mind that unless you keep bottles at <50F, and keep them at room temperature, they will "condition" faster - usually kegs are kept at 40F or so for serving, so that will be another crucial difference. All chemical reactions will happen much faster at, say 70F compared to 40F. Unless it's a style that improves with age (dark, >10% ABV - like imperial stout - with little late hops or other subtle and fleeting character - most spices, coffee, fruit, wheat), I would drink it from a keg. Bottle aging at room temperatures will destroy anything light, wheat-based, hoppy, spicy very quickly.