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Yeah, I think that's a fair generalization. I'd maybe tweak it to 'larger burrs increase the consistency of a grind distribution'.
That distribution might include an intentional range of particle sizes to help improve the flavour/tasting experience with a wider range of beans or a more unimodal style (super low fines, trying to get maximum uniformity in grind size, going for clarity of flavors over everything, generally preferred for super light roasts). But increasing the burr sizes seems to make it easier to get the exact result you're after with less random variation.
Ptown
Yeah I read a little bit up on this. Am I right in saying that basically larger burrs reduces fines which help give espresso more body but also muddy the flavours a bit?