I actually prefer Brewer's Friend and use Kai's methodology for my stirplate. What's funny is that in my starters without hops, when I use Kai's methodology and divide my jars based on those numbers and then compare that to the Malty pitch from slurry tool it seems to match up pretty closely. Obviously, the pitch from slurry includes hops and a lot of dead cells, but it seemed odd that it would be so close and then the malty stir plate method is off. If anything, you'd think the slurry from the starter was more concentrated.
Yeast calc figures the amount of viable cells differently than malty or brewer's friend which just seemed odd..
But I digress, I've used them all and the Brewer's Friend is my favorite. Whenever I get a new vial of yeast I will work up to a 4L stirred starter and then harvest that and store it in my keezer. I know freezing with glycol is better, but whatever. Once it gets a month old or so I'll just make another starter based on the cell count and store it. It seems to work well for me.