Every pair of kitchen shears I ever get are dull within a few months... none of them seem to hold up to cutting wire and plexiglass very well.
"Never needs sharpening" is sort of like "easy assembly" or "helpful IRS agent." Might be a little truth to it, but not much more than a little.
Fact is, a keen edge requires maintenance. It won't last forever. (Fairly dull edges can last a while, but a knife/scissors/razor should be sharp.)
There are plenty of websites and books explaining how to keep sharp things sharp. And lots of hardware for getting the job done -- ranging from the simple, inexpensive, and excellent, all the way up to the complex, expensive, and marginally adequate.
(Believe it or not, the thing to watch out for once you get good at sharpening things is to avoid getting them too sharp. That's right -- too sharp. Since, in general, the sharpest edge is the one most easily damaged. So it's often more sensible to go for a sharp edge that'll last a while, than a super-sharp edge that'll need resharpening after 30 seconds of use. Besides, there's no need for a steak knife to be honed to a razor edge.)
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