^That pretty much sums it up. A thick blade's bevel width is wider, because a lot more metal had to be removed, compared to a thin blade with the same edge angle. Conversely, if one tried to make the bevel width the same on a thick and a thin blade, the thin blade would have to be ground extremely thin to do so. OR, the thicker blade would have an extremely wide edge angle.
Think of 2 pieces of steel bar stock, used to make knife blades. One piece is 1/4" thick, the other is 1/16" thick. Looking at the pieces in cross-section (directly at the ends), draw a 40 degree inclusive angle on the end of the bar stock, with the very apex of the angle in the center of the lower edge of the bar stock. Look at how much metal is 'outside' the angle, from the lower edge of the bar to the sides. That's how much metal has to come off, to attain the same angle at the cutting edge of the blade. The distance from the apex to the point that intersects each side of the bar stock will be the bevel width.
Some blade styles, like Scandi grinds and bushcraft knives, have more extreme bevel widths, translating to a relatively thick blade that will slice like a very thin one.
