Choosing grain mill

I have a Komo mill, but no experience with the Mockmill.  The Komo is my second mill, and I've been using it for about 8 years now.  I love it.  It grinds evenly and produces very fine flour. I usually mill my grains in a single pass at the finest setting, but for "high extraction" flours I use two passes: the first to crack the grain and free up the bran, and the second to mill the flour after sifting off the bran.  I've never had any trouble with the Komo on the second pass, feeding the partially milled grain.  It's performance has been quite impressive and I've never regretted the purchase.

I don't think I would have any other mill now that I've experienced the quality, consistency and durability of the Komo.  I even love the appearance.  I guess it appeals to the long-time woodworker in me.  I know that baking with the flour it produces has been very successful.  I even mill the flour my wife uses to make all her muffins.

OldWoodenSpoon

Is what I have. I would say my particular machine does not grind fine flour. It feels more sandy than fine however it seems to make good bread. When I pass it through a #40 screen it removes 5 to 10 percent of the bran and closer to 20 percent through a #50 mesh screen. I believe the internals on both mills are similar but the outer appearance is where the price difference is. Peasant Hill Grain is a good source for more info.