Thinking about switching to Stainless Steel Grinding Media for chocolate?

Has anyone made the switch to Stainless Steel Grinding Media for their food processing? I have been using ceramic beads but they tend to wear out too quickly and cause me to worry about contamination when making chocolate. I have heard that Stainless Steel lasts much longer than ceramic and is easier to clean/sanitize. I am curious if it is worth the extra investment in the long term because of their longer life span. Has anyone had any experience making this switch?