I have a handsome wood pepper mill from Peugeot (like Elizabeth's) that I leave out on the table and use from time to time in the kitchen. But it is one of their smaller models, and I find that I am constantly refilling it. I use large quantities of pepper when cooking (especially when I was testing all those recipes for my my casserole book!) and in those cases I go straight for my old Krups coffee grinder, which now I use exclusively for spices and pepper. I use pretty large quantities of black pepper in my dishes, and when you need a teaspoon here, or a half teaspoon there, it can be such a pain to grind, grind, grind it out of a small hand grinder. When I am doing a weekend's worth of cooking, I will often grind up a few tablespoons of pepper in my Krups grinder, and use it over the course of a day or two. Yes, the pepper isn't immediately fresh-ground, but it really doesn't have a chance to lose too much flavor. And the convenience is worth it to me.
And of course this powerful little grinder is also great for spice rubs, and fresh spice mixes, as well as for grinding other spices. Fresh-ground cinnamon is quite a revelation!