Got the Redmond fine & coarse...very good salt...used it on a sirloin steak, dry brined a pork shoulder overnight, and seasoned eggs scrambled with onions, peppers, & tomatoes...one complaint is that it does have a little grit in it.
Also, just got the Celtic...have not tried it with food...tried a couple of grains, and it tastes very good...will grind some on a steak Tuesday!
Thanks for everyone's input...always fun to try new things...I enjoy the variety and searching for something new or better.