The millstones grind a really high volume of wheat kernels. After heavy usage , they become dull and wear down. We track data every day and observe any changes in the flour that might indicate to us that mill needs to be sharpened or “dressed”. We use chisel bits to make the surface rough and rowdy again. Part of this dressing involves keeping the furrows how we like them. These are the channels carved into the stone that allow the flour to get into the groove and party outward.