I think that overtime you will develop your own brew style, that is the fun of it.
I have found that having a secondary truly helps the flavor and clarity of the beer in the end. It also helps you control the flavor and abv a bit better-
I usually let me brew sit in my primary 6.5 gallon carboy for one week. Then transfer to secondary and let sit for 2 weeks. Sure, its an extra step of cleaning and sterilizing and risk of oxidation but its actually fairly simple. When I am racking I just try to not make a splash and if you makes you feel any better...
My first batch my goal was to have the most alcohol content I could.
I knew little to nothing about home brewing, I thought that me shaking the beer once I transferred it to my secondary would help reactivate the yeast and eat more sugar to create more alcohol. Little did I know that I was oxidizing the beer. Let me just say that the first batch of beer was one of the best I have ever made and it was the exact one that I recommended to you. This also help teach my that you can make a beer more bitter but not shaking, but kind of swirling the secondary carboy to reactivate the yeast and eat sugar. The more the yeast works the less sweet the beer is. Having a secondary you can control this without getting trub back in your beer.
I have since developed a technique to avoid splashing and when I am transferring the beer I just let it run along the side of the carboy or bucket. It works fine.
I do know that transferring to a secondary helps reactivate dormant yeast (without shaking, lol) It helps clean up the beer and finish the fermentation. You develop more of a yeasty taste with only using a primary too I have found out.
I would try both and see what you come up with. Let me know your results as I am excited to hear!
All the best-