Using a large, sharp knife, slice your watermelon in half crosswise. Place half of the melon cut-side down on a large cutting board.

Slice off the very ends of the melon, then cut long slices every 1” to 2” down the length of the watermelon half.

Gather the slices, and rotate the entire stack 90°.

Cut through the stack the opposite way (perpendicular to what you did before) every 1” to 2”.

Transfer the spears to a container and repeat with the other half of the melon.

Slice your watermelon in half crosswise with a sharp chef’s knife. Place half of the melon cut-side down on a large cutting board, and cut it in half cross-wise to make quarters.

Place one of the quarters cut-side down. Cut 1-inch slices down the length of the quarter.

Repeat with the remaining watermelon. For smaller wedges, cut the larger wedges in half.

Slice your watermelon in half crosswise. Place half of the melon cut-side down on a large cutting board.

Cut long slices every 1” down the length of the melon half.

Using a paring knife, remove the rind of one of the half slices.

Cut the rind-free slice into 1″ to 2″ sticks, then cut perpendicularly to make cubes.