I'm going back to table salt

Bags reads thread and then goes to google Himalayan salt. Never heard of it. Is it not just good ole sodium chloride?

I only use table salt when making bread. You need an exact teaspoonful which is a bit tricky when using a grinder.

I must be lucky as I've not had a problem with salt grinders and only use for cooking, never at the table anyway. I admit I have two pepper grinders and one does grind too large.

I've even got fed up with salt cellars clogging and now use two tiny bowls for table salt and Himalayan salt.

I find rock salt drenches the food too much and too quickly, I only use a tiny bit of salt from the grinder.

I like sea salt too, or Himalayan salt which comes in a grinder from Lidl (well, from the Himalayas obviously, via Finland, to Lidl).

I like sea salt because I find you need less than table salt.

I agree. The grains in The ground salt are too big and you get a strong taste of salt from them all of a sudden. I stopped using ground salt/sea salt a few years ago.
Incidentally I also started using white pepper as well as black pepper : not all the time but especially on English type food: mashed potato, cabbage, sprouts etc.