There is a simpler way of crystallizing honey without any grinder. I 
have done a short description on my home page going through the process:
http://beeman.se/research/krist-e-nf.htm

The starter is stirred instead of grinded when kept at 10°C. 1-3% 
starter is enough so a bucket in a fridge will work up to tons of 
honey. All done with simple hand machines. This system is also used by 
large packers that process many tons a day. When I was crystallizing 
honey I used 20 kg starter held in a household fridge to 2,5 tons 
batches.

This starter has to be used directly, it cannot be held for later use. 
Like Lloyd described you will need at least 10% if you use stored 
honey for starter. The difference depend on using a starter where the 
crystallization process still going on, before smaller crystals start 
forming larger units. And it's important to keep temps right through 
the process. The ratio of glucose to water is also important for the 
speed of crystallizing.

--
P-O
Sweden

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