Summer months bring an abundance of sun-ripened, juicy watermelons. But breaking them down into servable pieces can be tricky. Watermelons are bulky and heavy, not to mention slippery when sliced. We’ll walk you through the two best ways to cut a watermelon — both with and without the rind — so you can serve and enjoy this summertime favorite with ease.

Start With the Right Knife

Use a large, sharp chef’s knife, which is usually between 8"-12" long. The large size allows the knife to cut almost completely through the diameter of the melon. It also makes clean, precise cuts. A sharp knife is essential for cutting through the tough rind. First thing — slice the watermelon in half widthwise.

Cut With the Rind On

1. Make Long Slices

Place one watermelon half cut side down on a cutting board. This provides a flat, stable base that won’t wobble around while you’re cutting. Begin slicing the melon into 1-1/2” wide slices, traveling all the through to the other side.

2. Cube It

Hold the slices together with your non-cutting hand, and carefully slice the melon, perpendicular to the previous cuts so you' have 1-1/2" cubes. Don’t worry about getting perfectly square cubes — just do the best you can.

3. Select a Stick

Watermelon sticks or ‘fingers’ can then be pulled from the cut melon by the rind. The center pieces will have the juiciest red watermelon flesh. Slices towards the edges will be shorter. You may also have some rind-only pieces, which can be discarded or set aside for composting.

4. Or, Make an Arrangement

Simply push the watermelon over from one side onto a cutting board for a fanned arrangement. This makes it easier to judge the amount of edible flesh on the individual slices.

5. Keep ‘Em Cool

If you’re hosting a backyard barbecue or other outdoor party and looking to keep these cool, pile them high on a bed of ice in a large punch bowl. This presentation makes a vibrant (edible!) party centerpiece.

Cut Into Chunks With Rind Off

Carving away the rind is the fastest and easiest way to remove the peel completely so all you’re left with is the good stuff. This method is perfect for chunking watermelon for lunchboxes, salads, appetizers and hors d'oeuvres.

1. Halve the Watermelon Widthwise

Working with one half at a time, use a sharp chef’s knife to cut a small round slice from the stem end of the melon. Place the watermelon with the large cut side down and the smaller cut end visible from the top.

2. Carve From the Top

Steady the watermelon with your non-cutting hand. Begin slicing sections of the rind away from the top. Work from top to bottom, angling the knife to carefully remove the rind with as little flesh attached as possible.

3. Tidy Up

Once the rind is removed, go back and trim away any remaining white rind.

4. Just the Good Stuff

In the end, you should be left with a half dome of red watermelon flesh.

5. Cut to Size

Chop, chunk or slice the melon to suit your preference or recipe.

No matter how you slice it, there’s nothing like enjoying crisp, cold watermelon on a hot summer’s day, because it's the perfect combination of refreshing, hydrating and naturally sweet.