Chef John Mitzewich of Food Wishes quite succinctly explains the culinary difference between table salt and Kosher salt in that there is no real difference between the two other than size. The crystals of Kosher salt are larger with a crunchier texture, while the crystals in table salt are finer and dissolve more easily.
So, why do chefs like kosher salt so much? It’s easier to handle, and doesn’t clump like fine salt. That’s big in a moist kitchen. It’s also nicer looking when finishing plates, as you can actually see the flaky crystals. Lastly, it’s a textural thing, providing a little crunch on occasion.
Chef John also points out that while the textures may differ, all salts taste exactly the same.
If you take salts from the market — grey sea salt, pink Himalayan, kosher salt, plain salt, pickling salt, rock salt, or whatever — and use it to season a pot of soup, no one, repeat, no one can tell the difference. People love to think that they can, but they can’t. This is not a theory of mine, but has been proven by countless taste tests.