• Rinse the watermelon and pat it dry.

To Cut into Wedges

• Place the watermelon long-side-down on a cutting board. With a sharp chef’s knife, slice about 1/4-inch off one of the ends so you have a flat base. Stand the watermelon up on the base, then slice down through the center so you have 2 halves.
  
• Cut the first half in half again lengthwise. Then, place each piece cut-side down and slice crosswise into 1-inch wedges. Repeat with the rest of the watermelon.
  

To Cut into Cubes or Sticks

• Using a sharp chef's knife, carefully slice the watermelon in half crosswise (not lengthwise) so you have two pieces that have a round, circular cut side (if you cut it lengthwise, you'd have an oval).
  
• Starting with the first half: trim off the stem end of the watermelon so that you can see some of the red flesh easily peaking through the circle.
  
• Turn the melon face down on the cutting board (so that the larger, fully cut side is flat against the board.
• Starting at the top, stem end, hold your knife at an angle and gently cut down towards the cutting board so that you remove a strip of the rind. Cut deep enough to where the rind is fully removed and you see the dark pink flesh of the watermelon (remove all of the white/very light pink part. You'll lose some of the red with it, but that's OK.).
  
• Rotate the melon and repeat, continuing until you have cut away all of the rind.
• Cut the melon horizontally into thirds, so that you end up with 3 pieces that are each a full circle.
  
• Cut each circle into cubes of your desired size.
  
• Repeat with the second melon half.
  
• Place in a container and chill in the refrigerator for at least 4 hours (for icy cold watermelon) or refrigerate for up to 3 days or freeze for 3 months or longer.