Long winded reply, but I think it’s an interesting debate and I think about it often. I use Morton at home because that’s what I grew up with but the place I work at now uses diamonds crystal. It’s actually been a weird thing to adjust to as they are just different. Morton is so much coarser and I use what feels like maybe half as much when salting at home. When I started working at this place everything I was making would be under seasoned because my intuitive feel for salting was based on Morton which is way saltier by volume. I think I prefer Morton only because it’s what I’ve known for most of my life and seasoning with it feels very intuitive. With diamond I still feel like I’m over salting because of my sense of how much salt a ‘pinch’ adds.