http://www.jaccard.com/Original-Supe...nife_p_10.html

Does anyone else use one of these? Makes for tender but very thin steaks.....is there a work around so that the steak retains its thickness?

I'm not sure about how you would keep the thickness.

I would have thought it was designed for tougher cuts of meat that would work best being thinner
e.g. a tough cut of steak that you tenderise for schnitzel or chicken fried steak.

Read the Amazon reviews between the Jaccard and the Oxo which is cheaper and supposedly easier to clean.
http://www.amazon.co.uk/OXO-Good-Gri...at+tenderisers
There's a "health warning" about using these.
It's claimed that you must afterward fully cook the steak and not serve it pink as the fine holes allow bacteria to get deeper into the meat.
Personally, I think I'd be paying little attention to that.