Experts Reveal the Best Method for Cutting Watermelon

Watermelon is a quintessential summer treat, but its large, unwieldy shape can make cutting it seem like a daunting task. So, how can you cut a watermelon efficiently and effortlessly to enjoy its delicious, refreshing flavor? We reached out to the specialists at the Watermelon Board to learn their professional tips on slicing this summer favorite.

The Ultimate Watermelon Slicing Secret

One of the biggest (and most dangerous) challenges when slicing up a watermelon is cutting a fruit that’s wobbling around. "I see so many videos of people trying to cut a watermelon with the round side down, holding it in place with their hands and using a huge knife, and it makes me nervous every time," says Stephanie Barlow, senior director of communications at the Watermelon Board. The trick is to make just one large cut to halve the watermelon, then place the cut side down for every subsequent slice to create a stable base. "Flat side down eliminates all the risk."

The Best Way to Cut a Watermelon

While traditional triangle shapes are a classic, and you'll need cubes for a perfect watermelon salad, Barlow recommends trying the watermelon stick as the most exciting new cutting method. This technique creates thin "batons" that maximize fruit and minimize wasteful rind. (It’s likely this method also reduces food waste, as people can start with smaller portions and grab more sticks as they wish.)

Here's the way to get it done:

1. Slice the watermelon in half and place the flat, sturdy side down.
2. Make vertical cuts, ensuring they’re about an inch apart, to create two intersecting rows of cuts.
3. Remove each stick, which will come out perfectly clean and portioned.

Suggestions for Cutting Watermelon

There are effective methods to make the task of slicing into this juicy fruit easier, no matter how you choose to cut it.

Rinse the watermelon thoroughly.

You can clean it by rinsing with water, or use a produce brush or damp cloth to scrub the outside. There’s a valid reason for cleaning the exterior: "Anything that touched that outside you’re potentially cutting into the inside with your knife," Barlow explains. "Think of a shopping cart, for example—I’ve seen kids standing in the cart with their shoes on."

Use a large, sharp knife.

"You must use a sharp, large knife," Barlow suggests. "You can’t saw through it like a loaf of bread." A strong, hefty knife gives you more control and pressure behind each cut, making it easier to slice and chop your watermelon.

Only cut what you need.

Cut only the amount of watermelon you'll consume within the next 24 hours, and store the rest in the refrigerator with plastic wrap covering the exposed end. This will help it stay fresh until you’re ready for more.

Reducing the Mess When Cutting Watermelon

Watermelons live up to their name, containing almost 92 percent water. This makes them a fantastic way to stay hydrated, but it also turns cutting them into a messy task. Thankfully, there are a few tricks to contain the juice and make cleaning up afterward easier.

Drain the Juice as You Cut.

Barlow suggests placing the cutting board near the sink and draining off excess juice after each quarter of the watermelon. You can either pour it into a glass for a refreshing drink (watermelon juice is delicious!) or let it flow into the sink.

Use a Cutting Board with a Channel.

Meat carving boards, which typically have a channel to collect meat juices, are perfect for this purpose. However, it’s best to have a separate one for cutting watermelon or other produce to prevent cross-contamination.

Place Towels Around the Cutting Board.

Avoid placing towels under the cutting board itself, as this could make the board and watermelon slip—never ideal when handling a large knife.

Storing Your Sliced Watermelon.

If you can’t finish your watermelon in one go—or if you’re preparing it for later—you’ll need to store the slices. Place the pieces in an airtight container to minimize exposure to air, or wrap them tightly with plastic wrap to keep them from drying out in the fridge.