I would assume that would be the case.
The main difference is the size of the crystals between the produces and how they are produced. Some have less mineral content than others, but basically they are all the same. The big difference is the amount of salt "sodium" that you get from the different types of salt used.
Here is one thing I found on the web:
Diamond Crystal kosher salt contains 280mg of sodium per 1/4 tsp. Morton kosher salt contains 480mg of sodium per 1/4 tsp, and Trader Joe's kosher salt contains 730mg of sodium per 1/4 tsp.
Lima French Atlantic sea salt contains 330mg of sodium per 1/4 tsp, and La Baleine fine sea salt contains 580mg of sodium.
A) Kosher salt is easier to handle than table salt. The large, course grains lend themselves to finger-pinching and sprinkling. You can grab a good amount with a three finger pinch and toss it around as needed, as where table salt seems like powder in comparison.
B) Kosher salt is less salty than table salt. Therefore, you have more room for error. And correcting the seasoning on a dish you've oversalted is very difficult.
C) Kosher salt is large enough to be somewhat visible, so you can use it for seasoning and garnishing purposes simultaneously.
As a result the measured amount given for a specific salt in a recipe would change if you used a different type of salt. The other is the texture of the grain, say for specific use or appearance would also apply.
Guess some people say that they can taste a difference but the experts seem to disagree -- basically saying salt is salt. The taste difference might be a result of the amount of sodium and the actual appearance at times.
