So, I found out that my wife hates cutting watermelon. The reason? I can eat it about as fast as she can cut it. So when I offered to start cutting the watermelon. She let me. I stepped up to the watermelon with my knives and cutting board in hand and had an immediate revelation. I had absolutely no idea how to cut a watermelon.
Now, my Shun knives are pretty sharp, and I have no desire to make a trip to the emergency room. So, I had to stop and think about this. Here is the method that I came up with. (If someone knows a better way, please share)
- Wash the watermelon to get off any gunk on the outside
- Dry the melon so that it isn’t slippery
- Slice the melon in half. Careful with this one. I use a 8″ Chef’s knife, but wish I had a 10″ Chef’s knife. This is just an awkward cut. Moving the melon as well as the knife causes the knife to work at its best.
- Once you have 2 halves, it gets a little easier. Now that the melon is not as tall, you can section it with a slicing motion. Start by putting the tip of the knife on the board, and pull right through the melon.
- Once there are sections, it is time to remove the rind. I use a modified slice. I put the section of watermelon on the board and I carefully slice in two separate arcs.
- Once the rind is removed, the meat can be sliced into pieces. (Be sure to use good technique. This part is easy, but good slicing practice)
- At the end there are those pesky end pieces. I slice triangular pieces, and then I grab my favorite spoon and finish them off. Yum.