That why you use the ro after the softener, most farmers around here use well water, wich is something like 3000ppm, it goes through an iron eater softener then through reverse osmosis where it comes out around 6 ppm.
I tried helping if you want to argue have fun,
Just because I'm defending my experiences doesn't mean I'm arguing and that you are wrong. Sorry for the hostility I was just surprised by your comment.
Salt in water is just an extremely difficult bond to break and the only way to entirely rid it from water is to boil it (distill.) otherwise even the best reverse osmosis will leave a residue of salt. Especially if you're dissolving pounds of it into your entire water supply twice a week. 6ppm isn't bad but I've never seen it that low through a softener even with RO.
Salt is something you don't even want any ppms of or else all your roots will crust over and lockout. And in soil, how many watering a in a plants life? 50? 100? My plants are so thirsty because my state is so dry I water almost every day. That is 5 times a week multiplied by like 10-12 weeks. Plus however long I veg, which is a long time because I super crop and LST... So you can imagine that is quite a buildup.
Even at 6 ppms that is still 300 in buildup. I think his is closer to 45 though after the softener. So... That is like 2250 ppms of salt residue.
Also when you need to flush? Well now you got to buy gallons upon gallons of distilled or you'll just be loading more salt in there. And even then that much salt after that much watering is probably not going anywhere even after viscous flushing. It is just going to be sitting in a pile in the bottom of your pots.
Again. Your experience may differ. But I'm not touching soft water lol.