Talking to Chris Grant some time ago I told him I was going to do a longer term tryout of a few knives strictly wood and food processing (because I break bricks with my hands, obviously ) to see if the different steels had any measurable effect for me. Obviously blade profile, edge retention, handle leverage and comfort will have big effects and are usually what are being noticed in short comfort trials but this one is for the longer haul.
I decided to use knives I don't use often with the idea that none of them are go to users that I'm already experienced with so the skill factor bias is reduced.
The big problem is which knives?
I can play among the steels and styles but for the tests to mean anything to anyone else they have to be able to acquire the tools themselves or have one sitting neglected on a shelf.
I thought of using a Spyderco Serrata and Bushcrafter, a Fallknive S1, a BRKT Slither.... then I thought that would bore me and I'd stop the test after about 5 minutes.
Sorry about this then but I'll be using customs, some of which you can still persuade makers to provide, others that will be strictly second hand maker only. I'll use the S1 as a benchmark because A/ it's a good knife and B/ it's VG10 so another steel from what will be otherwise tested