This is gold, thanks :) To be sure, with blunt you mean something dull right (the top is sharp I presume)? Are sharp edges not good for scraping pans? And with opposite of the handle you mean the left and right side? Is there a problem with the the no slotted one that is gets suction if you want to turn eggs? Or is that not a problem?
Thanks everyone :) This is really helping me out.
Here's what I mean about my preferred turners. Note that I use these for turning meats in pans, and for scraping the bottom of said pans during the cooking; none of these is ideal as a fish-turner although I use them that way anyway. I generally use these for pan-frying, sauteeing and sweating vegetables: any time I want to be able to scrape the bottom of the pan to get every last bit up into the finished dish, I use one of these.
The turners* at left and right are made of nylon or a similar heat-resistant plastic. Note that the bottom edges (what I referred to as the edge away from the handle) are rounded, not straight. You can see that they only make contact with the board in a very small area - less than 1 cm on the black turner. That may give a slight advantage for getting under something that's flat in the pan, because the slight arc allows a more gradual entry under the material in question. It's terrible for trying to deglaze a pan and scrape up the browned bits; because of the small contact area I have to make multiple passes to get the entire pan bottom. The center turner is flat along the edge in question. It cleans a good 12 - 13 cm worth of the pan bottom in one pass. I haven't had trouble using it to get under meat that I'm trying to turn, so I'm not sure that the 'arc' in the other two is useful, really. This particular turner is my favorite, but because it's metal I can't use it in a nonstick pan.
There is also a design question to be considered as to the radius of the corner curvatures - in this picture, the bottom left and right corners of each turner. A very square corner can't get into the rounded corners of a pan (where it goes from the flat base to the sides) without potentially scratching; too shallow of a curve makes it difficult to get into the corners at all. In this respect, the blue turner on the right comes closest to ideal for me.
A third design question that I may have touched on is the thickness of each turner: in this picture, from front to back. If a turner is too thick it's difficult to get it under something to be turned; if it's too thin, it's too flexible for my purposes. The blue one at the right is almost too thick, but its width (side-to-side in this photo) makes it the best choice for certain purposes.
Each of these turners has a use in my kitchen. I generally use the metal (center) turner on my stainless or cast iron pans and the left (black) turner on my nonstick pans. The larger surface area of the right (blue) turner makes it the best choice to support and turn large items such as large cuts of meat, bread, pancakes, or fish.
As for eggs: all three of these turners have slots or holes. Those are traps for scrambled eggs, sticky sauces and brown bits. They're especially annoying with scrambled eggs. For that reason I'd like to find a turner or two with a solid surface. I used to have some, but they suffered from being too flexible to be good at turning things or too sharply-cornered to be effective in the pan corners, so I gave them away.
I hope this is helpful. Sometimes I go on at great length, only to find I've baffled the listener. If it isn't clear, ask again.
*Actually, I usually call them spatulas but I'm trying to distinguish them from the soft rubber bowl-scraping spatulas.
Edited to add: When I had solid-surface turners, I did not have trouble with suction making it difficult to release food. Is that supposed to be the reason for those slots and holes?