Depends what is 'typically'.
I do espresso 99% of the time. The 1% of the time is exclusively French Press (no drip or others).
I think I get where you're coming from though. Most recipes recommend a coarse grind due to sludge reason - the finer you go the more sludge you get. However, many have found coarse grinds typically yield under-extracted brew especially when brewed with the 4 minutes recipe. So I wasn't convinced why there is a necessity to grind very coarse for French Press, or the benefit in doing that. When I was using my original grind setting (unsifted), I was doing the 10min+ steep time french press and indeed found that to give a fuller/richer cup.
My grind before sifting is really coarse as you have found as well, with a mixture of 'fines' (almost 20% of it) and 60% 'boulders' in the top tray. That can't be good in my opinion. SCAA recommends an average 1100um grind size but there's no reason to not go finer (extraction will complete faster if anything). I had to reduce my setting on the Helor by almost 1 revolution. That would likely result in a bitter Press if brewed unsifted.
My only gripe at the moment is I will throw out quite a bit of coffee if I really want a narrow particle size. I'm short of coffee at the moment after the experimentation (woes of home roasting). I think a better way might be to remove strictly the fine-fines (maybe <300um) and keep everything under 1000um (but we can also throw in the boulders so it has more sparkling acidity).
Grinders by design, tend to be more uniform when grinding on the finer range. So personally I don't see that as a major problem if I had to go finer than typically recommended setting.