Is that correct? AIUI the primary way that salt makes foods taste sweeter is due to the fact it attenuates our sense of "bitter".
This makes me a bit skeptical that the type of salt matters much. Perhaps it's simply easier to get the dosage right with Kosher salt?
In my experience, yes, salt type doesn't matter too much except for 1) iodine is sometimes quite noticable 2) very minerally sea salts can add flavors
but the amount does (by weight, not volume). Table salt and kosher salt are both very consistent [1] but I use the latter to avoid iodine
[1] but note the brand, iirc morton's is almost 2x as dense as diamond crystal. when in doubt, weigh.
This makes me a bit skeptical that the type of salt matters much. Perhaps it's simply easier to get the dosage right with Kosher salt?