I get what you're saying tepe, butyeast doesn't care whether it's in a primary or secondary to flocculate. I'm just saying that racking to a secondary just adds more chance for contamination and oxidation. As you know, beer is more open to contamination than wine due to the higher pH, lower alcohol content, and the higher residual sugar content. The more you can stack the deck in your favor, the better IMO. The only time you really need a secondary is if you're adding something else to the beer, or if you're planning on aging the beer long enough to worry about yeast autolysis. Jamil Zainasheff, one of the most award winning homebrewers,rarely uses a secondary anymore.
I'm not saying you should bottle from the primary either. What I do when I bottle is to rack off the primary yeast cake usually after three weeks or so) into a bottling bucket with the priming sugar, then bottle from that. When racking off the yeast, I just make sure to avoid sucking up the yeast on the bottom of the carboy. After carbonated and cold conditioned for a bit, my bottled beers are briliantly clear and if I was careful enough, there is minimal sediment in the bottle.
If you do use a secondary, make sure fermentation is complete before racking, be as attentive as you can with your sanitization, and don't let the beer splash into the carboy.