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I like freshly ground black pepper. I don't know why, but this spice just seems more robust when freshly ground, at least to me. I own a number of pepper mills, ranging in materials from plastic, to wood to metal. Some are battery powered. Many aren't worth diddly (mostly the plastic mills, and battery powered one I have isn't very good either.) Olde Thompson wood pepper mills probably enjoy the lion's share of the market in restaurants. I've owned a couple. I bought 1 from a restaurant supplier in St Louis, on my friend, Sandy's advice that they were considered the best in the industry. They do work pretty well, but I like this one that I bought 8 or 9 years ago quite a bit better - It is, hands down, the best pepper mill that I have ever owned or used:

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