Here are two that come to mind:
Full tang knife with riveted handle is better than a hidden tang knife.
I think a hidden tang knife makes more sense for a kitchen knife (unless we are talking production knives with plastic scales), because even stabilized wood will move over time, and separation between a tang and scales will accumulate stuff (food particles, moisture, bacteria), making it less hygienic and if a knife is in carbon steel, you will start seeing rust forming just under the exposed edges.
Knives with forged bolsters are better than knives without
I am not sure I would agree with that either. When a knife is left at a good thickness of 3-3.5mm at the handle, it's as sturdy as it gets, with a bolster or without, so I see a bolster more for as cosmetic and hygienic reasons, and to a degree for a balance, than for anythings else.