I think it depends on how long you are planning on letting it sit. I brew exclusively ales, and usually am drinking from 3-4 weeks after brew day. I don't use a secondary -- I like to let my beer sit on the yeast cake to allow the yeast to clean up any off-flavors, such as diacetyl, that may have developed.
My yeast then is eminently reusable. I have pitched directly onto the yeast cake, harvested yeast for a batch, and rinsed/washed the entire yeast cake for storage into multiple containers for longer term storage. I had excellent with all approaches.
There's no real downside to using a secondary. If you are comfortable with that approach, continue to use it. If you bottle your beer, and want to dry hop, or use oak chips, or use other post-fermentative adjuncts such as vanilla beans or fruit, you may wish to continue to use a secondary.
Brody's Brew House
Primary: Pumpkin Saison; American Brown Ale(
Seconary: Don't use one, generally
Kegged: Pumpkin Porter
Planned: Either a Porter or a Scottish Strong Ale
"For a quart of ale is a dish for a king." - Shakespeare