Wash the watermelon by rinsing under cool water. Watermelons may be cut cold or at room temperature. After cutting, watermelons should be refrigerated.

Using the sharpest knife you own, slice the watermelon in half through the longest side of the watermelon (usually through or next to the stem).

Take the watermelon half, cut side up, and slice horizontally through the middle (the watermelon will be 1/4 the original size).

Slice off about 2 inches off both ends of the quarter, enough to create a flat surface on either end.

Score the flesh on the cut ends, then slide your knife along the bottom where the red turns into the white part to remove the watermelon from the rind. Discard the rind.

Back to the quarter piece! Rotate the watermelon so that it goes from resting on the curved rind to standing on one of the cut ends.

Place your knife about one inch in, parallel to the end of the outside edge of the watermelon

Firmly slice down about 3-4 times, depending on how large your piece is and how large you like your cubes to be. Make sure you're cutting deep enough close to the rind.

Rotate the watermelon 90 degrees and do the exact same thing, with your cuts going perpendicular to the previous cuts.

Carefully take the watermelon from the standing position back to its back so it is resting on the rind.

Slice the watermelon into 1 inch cubes, using a rocking motion to slice all the way down close to the rind.

Dump the watermelon cubes into a bowl!

Take the rind and use a sharp knife or paring knife to gently "scrape" and cut the remaining watermelon against the white part of the rind, then dump and repeat with the other pieces.