Knives are a personal thing. Each to their own. Schools tend to use Mora's and Hultafors because they are a good cheap knife that ultimately is going to get abused and will be cheap enough to replace. One course I was on one of the guys learnt everything with a Mora, but afterwards he used a Ka Bar that he'd been issued with. That was his preference, the only thing that he said was that it was easier to start with the Mora, but after some practice he could achieve the same result with the Ka Bar.
I have a lot of different knives, I try to use them all for the same things, I always find that one will be better than another for one job or another due to grind or depth of blade or even the thickness of the blade. I find that the F1 is a good knife, but it's nowhere near as good for food prep as either the Russell knife or the cold steel Canadian Belt Knife. Mora's and scandi style knives are good for carving. On the whole O don't think there is a Holy Grail of knives, but the more familiarity you have with a knife the better you'll accomplish tasks with it.
If you like the BG knife, go with it, it works for you and that's all that matters.