I would argue that -17C for brine water is far more difficult to remember than 32 for pure water freezing, 32 is an incredibly common number in fractional measures, but I will concede the point because that seems like more of a happy accident than intent.
The biggest problem I have is I don't see either as inherently better, both are relative scales defined by easy to setup but completely arbitrary measures that lacks any real relevance to modern life. We could of defined or scaled our thermometers based on the boiling and freezing points of mercury and nothing would really change, just shifting some numbers around and then still making another absolute scale that can actually be used for any sort of decent thermal calculations.
