I learned how to cut up a watermelon on Food TV a few years ago. Easy and fast. I use the same technique for cantelopes and melons as well. Watermelon is relatively cheap right now and oh so delicious! Well, so are cantelopes. Here's what to do. Tools: Knife, large cutting board, paper (to place your rind it for easy removal) and large bowl for watermelon cubes. I find a long knife works better than anything else. In this case, it's a Chicago Cutlery knife--they are thick and don't bend which always scares me with other knives. I'm just waiting for the day one snaps while cutting! Mostly though, they tend to get stuck halfway through halving the melon. OK, First, cut your watermelon in half. Then cut the end off. You want that pink stuff showing!
Start slicing down the side, curving slightly with the shape of the melon. Cut away all the white pithy stuff.
To get even chunks, slice down evenly. Then slice those strips into even chunks. Now do the other half the same way. You are done. Place in a big bowl.
If your watermelon isn't at the tip of sweetness, sprinkle on a little salt. There you have it. My method. Takes about 5 minutes for each half. If you are only serving a few people, leave the other half intact until ready to use. Keeps the watermelon fresher.
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