Pepper is worth grinding at the last moment. Its aroma lives in volatile oils that start fading the second the corn cracks - which is why pre-ground pepper tastes mostly of dust, and why a proper mill lives beside the hob, not in a cupboard. The mechanism adjusts, and the adjustment is where the cooking happens. Ground fine, pepper seasons quietly; left coarse, it bites. Salt works the same way - fine, it subtly enhances a dressing; loosen the top and it lands in crunches on corn on the cob. These are beech, with ceramic grinding mechanisms - ceramic because salt corrodes steel, and ceramic doesn't care. It stays sharp year after year. Finished in colours to match our wider ranges. Specs 5.5cm diameter • 21.5cm high Material: beech wood, steel knob and rod, ceramic grinding mechanism