What specs are major turn-offs?

-copies of someone else's knife
-Serrated
-low quality steel
-weight
-blade length over 3.5 inches for EDC
-to thick blade
-tanto blade
(all above only refer to folders)
 
Had a 'rare' Hartsfield chisel ground chef knife. Paid a pretty penny for it, *really* wanted to like it.

Didn't cut worth a crap. Sorry Matt.

My other Hartsfield wasn't any better.

On topic: recurves
 
Chefget said:
Had a 'rare' Hartsfield chisel ground chef knife. Paid a pretty penny for it, *really* wanted to like it.

Didn't cut worth a crap. Sorry Matt.

My other Hartsfield wasn't any better.

On topic: recurves
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Phill’s forte was not chef knives

I’ve used kwaikens for 3 decades hard with only light touch up

I do have a chef knife from Phill but I dont take it to serious
 
these have prolly all been hit multiple times, but:

serrated
chisel
thick stock >.15
assisted
locks for RH people. compression lock mostly. frame locks, eh, whatever
timascus and/or damasteel. don't think they look good at all, just busy, and i'm not interested in babysitting them. zirc looks good, fine, i'm just not paying any more for it.
not even in specs anymore, really categories. the only 'spec' i see on a sheet, and nope out, i guess is blade stock. that, weight, handle thickness are really some of the only things i'm going to be unaware of until i visit knife's page on maker/retailer site
 
I've made exceptions for most of my one-time dealbreakers as my tastes have changed, or as I've seen design elements in a new light, but I do still have some immediate turn-offs.
  • Cheap steel
  • Damascus
  • Partial serrations
  • Steel handles
  • Particular brands
  • Garish branding
  • Goofy- and/or poky-looking pocket clips
Edited to add:
  • Safeties on manual knives
 
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CoolBreeze135 said:
This is the question: What specs really turn you off when looking at a knife? I'm sure we have all had an experience where we were looking around online and browsing knife models. You see a knife that catches your eye. It looks good, like it was made with your style in mind. You click on the product page to see more pictures and get the specs. Then you see that one little fact that ruins the entire knife design for you. What is it? Just curious to see all the various answers.

We all know that this is a subjective issue. This isn't the place to argue about whether or not certain features are objectively good or objectively bad. I just want to hear opinions for the fun of the discussion.

For me, the biggest turn off is a chisel grind. I can't tell you how many times I've seen a photo of a knife that I'm really into until I see a photo of the opposite side and realize that it has a freakin' chisel grind. I really love symmetry, so chisel grinds just rub me the wrong way. That kills the whole knife for me right then and there. (If you hadn't guessed, this exact situation happened to me 10 minutes ago, which inspired the thread).
Click to expand...

On a folder: Blade thickness over 1/8"
 
My list of deal breakers is probably 10X more data than my list of “boarderline must-haves.” Somehow manufacturers are complicating things to such a laughable extent that somehow a list of negatives defines so many knives more than a list of positives might.
 
A Kydex sheath is a turn off as well. I rarely buy a knife that comes with a kydex sheath because then I have to add the cost of a good leather sheath.
 
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