You shouldn't need to clean every grind if you have a decent grinder. Grind is the next step in improving taste and with a consistant grind you could ditch the paper filter if your gold is fine enough. My stainless could go a hair slower but It's leaving almost no visible solids even when I'm not bothering to head to the shop to Burr grind.
My problem is that ground coffee goes rancid and stale and I can taste that rancid staleness that comes out of grinders that have been sitting. I suspect it's less of a problem in a high-capacity environment but at my house, I'm the only one who drinks coffee and I usually only grind about 4tbsp per day.
I also do not grind much coffee per day. I use an inexpensive (sub $100) Capresso burr grinder. It is consistent and has steel burrs. And you simply lift the top burr off the top as seen in the picture below, and you can take a stiff brush on which your maybe cut the bristles down to the inside for fairly effortless cleaning. The chute the grounds slide down isn't terribly vertical though, so you will leave coffee behind unless you tap it on the counter. That's the main flaw with this one imo. But I've not found it bad at all as far as cleaning goes. Also, I wouldn't try an espresso grind in it. This is probably where it would show it's price range the most I'm guessing.
The weight of good beans at retail keeps going down and the price stays the same here. First it was a thee quarters of a pound than some shops went metric and got down to around a half pound, the other day I saw a third pound of decent but not amazing coffee for fourteen a pound. If these shifty trends continue you will be able to get through a bag in a week.