Start With a Fresh Melon. Choose a watermelon symmetrical in shape without dents, bruises and cuts. Thump, if you must (listen for dull hollow sound). Turn watermelon over. The underside should be creamy yellow with a healthy sheen to the rind. Store cut watermelons in refrigerator. Cover cut surface loosely with plastic wrap. Uncut watermelons keep at room temperature for up to two weeks.
Hold the melon still with one hand; cut off each end, cutting off enough peel to expose the melon's flesh.
Cut the watermelon in half lengthwise.
Remove the rind by inserting a knife between the rind and the flesh to cut it away.
Slice watermelon horizontally into wedges. Cut the wedges lengthwise in even strips.