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I just bought one of these - the original model: white ABS, 45 blades, pretty great reviews. https://www.amazon.com/gp/product/B001347JK6?pf_rd_p=2d1ab404-3b11-4c97-b3db-48081e145e35&pf_rd_r=F8EYMA29GR79M74RY0PK

In searching this site, Cookaholics, I see 5 references to jaccard but it is always with a j not a J and it is used primarily as a verb, or in one case - "jaccard'd the meat'

This ain't a grammar question but just an observation.

I marinate frequently - veges and meats. Do you use this device or just a knife or fork?

If so, do have any 'top secret' tips you'd share

I have this one Deni MT48 48 Blade Meat Tenderizer, which appears to be the same, bought it in 2006. I use it all the time. I use it a lot for recipes that call for flank or chuck, but I buy the cheaper round, e.g., beef stroganoff. I also use it sometimes when using tri tip for stir fries, etc. I slice horizontally, use jaccard, the cut into strips or whatever. I've never used it on veggies.