What size is the knife and intended use? If it's a chopper: chopping, durability, general cutting (usually choppers aren't good here but good to know where it stands), something showing where the balance is, and a relative fatigue test of how tiring it is to use for a while.
For something smaller, like RMD size: cutting meats/foods, wood, wood processing, butchering and/or cleaning game, cardboard/EDC work, etc.
I like to use things like chicken and cardboard for relative cutting performance as it's easy to measure how "sticky" the media is on the blade. Potatoes and sweet potatoes are decent too because thick edges break the potato before it cuts so you can get a gauge for how well it slides into the potato before it chunks it off. Given, both of those favor a thin blade stock, but I've been surprised a few times with some convex grinds. I like to see knives used how we will use them and then honest opinions on how well it did, comparisons are nice but hard to come by.