Do you use Whirflock in Lagers?

Wanted to know if people generally use whirflock in their lagers. I've skipped it in the last few I've done and they're brilliantly clear. I generally follow the old fashioned no D-rest schedule of fermenting until ~10% of the sugars remain then slowly lowering the temperature by 0.5 C every other day to 2 C, then transfer to the keg and let them age for a month or two at final temperature. Before I move them I pull a pint to get the gunk out of the bottom.

I'm not saying my method is good or bad, just that with the long schedule the kettle finings don't seem to make a difference. Has anyone else noticed this?

I have done both recently but won't know how that turns out for 3 months

In the past I have used that and gelatin to good ends.