Mark I think the last time I listened to one of your pod casts or saw you on the TV was more than 5 years ago. And you've come a long way as an "on air" personality. You've gone from delightfully awkward and interesting to veteran NPR. You seem a lot more comfortable, and that's a hard place to get to.
ALSO: FYI I've always been told that kitchen shears have a serrated blade because it helps to get through bones especially when breaking down poultry. Most modern sheers have this as well. In my experience shears with serration cut through chicken bones (especially breast bones) with less slippage. I don't know that they cut any better, but the blade will "bite" into the bone better. Otherwise the cutting edge tends to slide along larger/thicker bones for about 1/3rd of the blade before it "bites" in and cutting can really start. Which is a problem because the strongest cutting force for a pair of scissors is as far back along the blade as possible.
You're scissor making "putter" from last weeks internets still makes a similar kind of shear:
But pricey. In my experience most modern shears of this style work for shit, but I think these would stack up well with the old school ones. Given they're an old design and hand made.
We have a lot of old weird kitchen tools from my Grandmother's best friend's old house. Most of them are actually pretty terrible (including a jar opener). But we've got a decent old food mill, and a stove top potato baker (they still make it, and it works nice) and a few other things that are pretty rad. The super scraper looks like the rubber scraper that came with my pizza stone. Which we've lost about 20 times.