In general, volume markings on brewing equipment should be taken with a block of salt (aren't accurate). The same is true of cooking equipment. When I first started brewing, I acid-etched volume markings on my glass carboys by carefully measuring volume with a 2 quart measuring cup. Then, after the etching, I bought a good scale and decided to check volumes by weight, after adjusting water density in accordance with actual water temperature. Damn! My measurements were off. But what to do about it? Soon after, I bought a 16 gal BK, and the volume markings on the BK matched my carboy markings perfectly. (Both were "off" of course.) So, I decided to define my own volume units (bat-gal) that match my BK, and I brew by these units. If I get a recipe in real gal, I just convert to bat-gal. I use my own brewing software, so I can do whatever I want, including deciding my own units of measurement. You can too. Use your own numbering system to mark your equipment. Define a time measurement system with unequal increments between units to shorten the brew day -- or lengthen it, if you prefer. You are the brewer, and you are in charge. Take charge.
Also, you could just remove the etchings and add your own in real gal. Too much "charge" isn't for everyone.