How to Cut Up a Watermelon, in Pictures

Using a chef's knife, carefully cut off the top and bottom of the watermelon. This creates a flat, stable surface to rest the watermelon on while you make the remaining cuts.

Trim away the rind, following the rounded shape of the melon as much as possible, so as to avoid removing excess flesh. Rotate the melon as you go. Trim away the remaining bits of white rind (they're largely flavorless).

If you'd like to make watermelon rind pickles, save the large pieces; otherwise, compost it.

Slice the watermelon into planks in an appropriate size for your recipe.