I have been vacuum sealing for quite a while. I have also been through at least 3 different models of the FoodSaver. The most recent one I have right now is a V3860 which isn't all that different from yours. It's an older model of the same concept. In the last year, I have moved most of my vacuum sealing to a chamber sealer rather than a channel sealer like the FoodSaver for several reasons but that is not part of your question here....
I use my vacuum sealer for two primary purposes:
1 - Sealing leftovers to go in the freezer
2 - Portioning bulk purchases
Leftovers are obvious. Vacuum sealed foods last longer in the freezer because freezer burn is minimized or eliminated completely. It's also easy to package them in serving sizes that suit your needs. Some of the bulk purchasing I do that find their way into the freezer include ground beef, pork loin, pork tenderloin, whole ribeyes, strips, and beef tenderloins that get cut down into pieces. I like to vacuum seal soups, stews, chili, and homemade stocks also. These aren't as critical to vacuum seal but I just tend to do it rather than use ziploc bags. Chamber sealer bags are cheap compared to ziplocs and foodsaver style bags so I just go that route. The foodsaver style units are not quite as good at working with liquids but you can do it with a little practice. You just have to stop the vacuum and start the seal before the unit sucks the liquid up into the chamber. I buy Caputo 00 pizza flour in 25kg bags. I like to portion that out into smaller vacuum sealed bags to extend the shelf life of it. THAT, however, is not something you would want to do with a foodsaver. I ruined my last one by letting flour get sucked up into the pump. The COVID-19 grocery panic has got me started on a project here at the house where I will have a 30 day (or more in some cases) supply of some essentials stored away in vacuum seal dry storage or in my freezer. I sealed up 5lbs of rice in 1 cup portions this morning. I will be doing the same with some all purpose flour sometime soon (again, avoid that with the foodsaver.)
Having leftovers in vacuum seal bags make them easy to reheat, especially if you have a sous vide circulator. A pouch of brisket or pulled pork just gets tossed into a 165° sous vide bath for 45 minutes to an hour and it's ready to serve and its almost as good as it was fresh.
Don't buy foodsaver brand bags. The cheaper alternatives work fine. I buy rolls on Amazon that are a lot less expensive. The only problem with the cheaper 50' rolls I have bought on amazon is that they won't fit inside your sealer unit until you have used about half of the roll. The diameter is too large to fit. There appears to be some cheap options on amazon where the rolls are only 25' long so that would work....