I cut meat for 12 years, 8 hours a day, does not matter what type of metal, who makes etc, they need sharpened or they go dull with use.
Cheap stainless...my pet peeve!
All metal instruments will go dull, but you know as well as I that better quality metals will hold an edge longer and need to be sharpened less frequently. No one knows a knife like a meat cutter.
Which will hold an edge longer, those $3 stainless steel scissors (the ones that rust) you buy at the hardware store check out, or a pair of Tungsten Carbon scissors? There is no comparison between the two in my experiences. There has to be a reason surgeons and barbers and other people who use scissors for a reason use these high quality instruments.
When I use the hardware store quality stainless steel scissors it is like cutting a piece of paper with a stone.
Most people are not experienced in sharpening scissors. I wouldn't bother sharpening the $3 scissors. I have tossed more pairs of those scissors than I care to remember.
As I said earlier, I use the same style instruments we use for aquascaping everyday
. I can tell a quality instrument the second it hits my hand. I could probably tell good form bad with my eyes closed, just by manipulating the instrument.
Now, I feel the way I do because I use these things by trade. I am referring to my own experiences with various grades of steel instruments.
For our aquascaping applications, any pair of scissors or tweezers, or hemostats will do. You can buy a $3 pair of scissors, or you can buy a $300 pair of scissors. They will accomplish the same thing.
I do believe the more expensive, higher quality steel instruments will last longer and perform better as I have that practical experience. But does it really matter for an aquascaping application?
I own and use both kinds of instruments for aquascaping.
However, it is up to the individual. Buy what you want....it is your money after all!