Apparently my skin is just about the same texture and firmness as a nice aged Swiss cheese, because the cheese slicer seemed to have absolutely no problem transitioning from the block of cheese to the inner edge of my supporting thumb. I have a large, gaping, open wound to attest to my theory. {And it stings like a sun-of-a-gun}. In addition, I have a perfectly sliced and delicately curled sample of hauself skin that looks an awful lot like the rest of the Swiss cheese on the plate. {I’m not eating it though.}

That’s all.