My buddy's 2 minute V60 changed how I think about grind size

Tbh I've been doing pour over for like 3 years with a cheap blade grinder and just guessing. Last Tuesday my buddy Jake who lives in Portland showed me his V60 setup, he weighs everything and uses a 20 dollar scale from Amazon. He told me 'your grind is all over the place, that's why it tastes sour one day and bitter the next.' Honestly that hit different because I never thought the grinder mattered that much, but now I'm eyeing a used Baratza on Craigslist for 85 bucks. Has anyone else switched from blade to burr and noticed a huge jump in consistency, or am I just chasing gear?

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