This is getting out of hand
Do not worry Charon, most folks around here are harmless, but very witty crowd
Yes - you are correct about that. I may not be 100% correct here, but wide bevel is usually referred to as such when there is a distinct difference in angle (at some point) as you go from the cutting edge towards the spine. The wide bevel is rarely completely flat, mostly it has some sort of convex shape. By zero grind one usually means that there is no special edge bevel - this term is rarely used around here and is more common with outdoor knives (Finish puukko come to my mind - those acre actually also wide bevel knives).
My point about sharpening the whole 'wide bevel' on the yoshikane is, that the angle of this bevel is not all that small - and so the knife is not the thinnest nakiri out there. Should you be sharpening only the cutting edge, than this would get worse with time and the knife would start wedge more and more. If you will always sharpen the whole bevel, than you will keep the knife geometry over time more-less constant. Of course you may (should you wish once you gain more experience) want to thin the knife, than you can do that later on.
If you have not done it yet, than check out the Knife Sharpening Playlist from Jon from JKI: [video=youtube;GB3jkRi1dKs]https://www.youtube.com/watch?v=GB3jkRi1dKs&list=PLEBF55079F53216AB[/video]
Those are some of the best sharpening videos out there + Jon talks also about different grinds, steels, knife types, etc. Lot's of knowledge compressed into several videos (of very manageable length each).
Just to add - your deba (if it is a single bevel knife) is of course also a wide bevel knife (just only on one side), but that bevel is strongly convex (to have more strength at the cutting edge as it gets used for tougher tasks) and there the same principle applies - always sharpen the whole bevel, so the bevel and edge geometry is kept the same. But Jon explains it better in his videos.