Hawo or Komo Mills: Recommendations? Experiences?
I've been lurking here for a while, learning a ton and finding myself getting sucked in deeper and deeper -- which is not a bad thing! This site has inspired me to begin experimenting more in an attempt to improve my baking.
One thing I'm now interested in is home milling, where I'd like to do a mixture of wheat, spelt, and rye, ranging from fine flour to cracked grain. That range of coarseness rules out impact mills. However, I'd like something relatively self-contained that I could leave out on the counter in my kitchen. In researching this on the internet, I've come across Hawo and Komo mills at such places as http://www.nutritionlifestyles.com/hawos%20grain%20mills.htm and http://www.naturaleurope.com/ne/home/komo/komo_grain_mills.html. Does anyone have recommendations for or experiences with these mills?
In particular, are these mills durable? Is it easy to find replacement parts? (Should I worry, for example, that the stones, at 3.9 inches -- 100 mm -- in diameter, are too small and so would wear out relatively quickly?) Can they grind coarsely enough for cracked grains? (I've seen seemingly conflicting info on this: info that seems to come from the manufacturer says "the fineness of the milled grain is continually adjustable, from coarse meal to fine flour", though I've seen one report that "I can set it to produce what is basically a cracked grain for hot cereal".)
Also, are there other mills you might recommend?