I've been using Morton Coarse Kosher Salt for years. Lately I've read a few things here and there suggesting that Diamond Crystal is better for various reasons, so I bought a box. To me it seems to be almost too fine to use for some purposes. For example, I sprinkled some short ribs with Diamond Kosher salt and freshly ground pepper before browning, and the salt just about dissolved on the meat.
I'd love to hear from folks who have a preference for either the coarser Morton or the finer Diamond, to learn the reasons for your preferences. Thanks!