A very nice post by David Arnold of the French Culinary Institute on nixtamalization.
I think he is not right about the kind of metates and molcajetes needed. Pores are good. And he understandably does not know how to grind. Doing it the right way you never get a wet masa dotted all over the grinding surface. For pores and grinding, see here. Or click on grinding in the cloud on the right for lots more.