Yes, I agree with what you are saying in principle.
If it helps... here's my current grind. I know it's coffee dependent but photo's always help regardless IMO.
This is a grind for a 17g in, 40g out. I go for a 10-15 second preinfuse at 2 bar, ramp up to 9 and back down to 6/5 bar by the end of the shot.
This is the finest my Oxo burr grinder can do for comparison sake. I would agree that there are far less fines in here and even though it looks pretty fine, the espresso grind is still much finer. And the grinder itself can also go much, much finer.
