The important thing about testing is to decide the aspects of a knife that are important to you, and more so to your customers. Then develop tests for those desired properties. I also feel it is very important that a maker "tests" their knives as often as possible in real world environments linked to the knives intended uses.
For example, every hunting season, I produce a new knife for myself to use. This knife always has the latest innovations, materials, and "tweaks" that I have come up with. Many times I run into cutting situations in the field that I simply would not have thought about, nor encountered if I limited my testing to the shop.
In the shop, I use hemp rope for edge retention testing. At one time in my career, I was all about gaining performance in relationship to cutting, and I concentrated specifically on that aspect. I started with cuts on the rope, until the blade stopped shaving. At that time, it was about 30 cuts. Over time it got to a number that I hesitate to state here....and one that I was very proud of. However, when I started telling people how many cuts I could achieve, many of them would say "BS".....and I realized there was a point when I had to think.....When is "good", good enough?" And where is that line between what I can achieve, and what people would believe. I still use rope to test, but most of the time I keep the results to myself.
One test that Wayne Goddard taught me years ago was the Brass rod test. This is nothing more than flexing the cutting edge over a brass rod to determine the proper "working hardness" for a given blade. It is performed with the final edge on the blade. If the edge flexes, and stays flexed, the blade is too soft. If the edge experiences tiny chipping, then it's too hard. If the edge flexes, then comes back to "true"....you've nailed the correct working hardness for that steel, in that blade configuration, with that particular edge geometry. It's a very simple test, that will give you a wealth of information about your process.
One other very important aspect, that I feel many makers overlook, is the ability/ease for a customer to resharpen a knife. Let's face it, ANY knife blade, no matter what the material, sooner or later will need to be re-sharpened. Those makers who concentrate on specific, high Rc numbers may indeed produce a blade that will exhibit a longer lasting edge, but customers will also come to hate that type of blade, simply because it will be very difficult for the average person to sharpen. I learned this fact when I first produced a few blade of CPM-S30V. In order for that steel to hold up, the Rc hardness must be relatively high, and at that Rc level, the steel has a great deal of abrasion resistance. Long story short, customers had a terrible time trying to sharpen those blades. Most of the time I would get a phone call with from a frustrated customer, asking if they could return the knife to me for sharpening. Although those blades performed great when they were sharp, many customers told me that they hated those knives when they needed to be sharpened.
So, there are a LOT of things to consider and think about when deciding on how to test your blades. There isn't any "set" standard or tests....the trick is to decide what's important to you and your customers, then figure out repeatable ways to test for those aspects YOU deem important. The key is to use whatever tests you devise as a guideline to improve your knives. Objectively look at the results from testing, and use that information to improve those aspects that the test(s) measure.