I use salted butter the most. My applications do not demand unsalted butter. I use an alarming amount of butter. I use butter everday, on toast, in cookies, sauteing vegetables, on popcorn. The only problem I have experienced with the salted butter is that the salt level can vary. I just make sure I use the heavier salted butter in something not noticed, which is easy with my cooking. I like the preservation aspect too. Improves the flavor too, IMO. I have a better selection of salted butter than the unsalted in the local stores. But if I would happen upon a sale, I would not hesitate to purchase the unsalted, but the salted is my preference.
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