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. By the way, there are different kosher salts, and other coarse salts on the market, but you can find all kinds of conversions online to fine salt. Good luck, and as always, enjoy!