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Yeah this is right, the EK is pretty surgical, great for cupping and fine tuning a roast (it'll ruthlessly expose every flaw) but I wouldn't use it to dial in a medium roast espresso for service. You should be able to get it tasting good for most filters by tweaking the recipe a bit but IMO there's nothing wrong with using a different grinder alongside it if it tastes better - right tool for each job etc.
Drano
Probably preaching to the more knowledgable here but...
This is potentially to do with the consistency of the EK, and the fines it produces. The uneven particle size of other grinders will give a wider variety of flavour notes, whereas the EK won't produce as many fines. Have you tried using something as tiresome as the Kruve to get consistent particle size from each grinder as see if that makes a difference? I'm just trying to throw out ideas, I'm only a basic technician so forgive me if this is obvious for you. scratches head