Secondary is a term that should rarely be used in my opinion. Unfortunately recipes continue to suggest it (to sell extra carboys?). Secondary fermentation is generally inaccurate, unless you are adding a medium that will ferment or perhaps a different agent that will do its things, such as adding brett after primary to finish a Belgian really dry. Otherwise transferring to secondary just means racking beer off the yeast cake.
Most guys here agree on this, but there are those few who continue to tout the benefits of clarifying in a second vessel....YMMV, of course.