Best way to cut a watermelon in slices?

To cut a watermelon in slices, remove the melon from the rind. Next, use a large sharp knife to cut off a section at the top and bottom of the melon. The section cut will not include the two ends of the melon, so make sure to save these for other uses. Once you have cut off the top and bottom, you can cut the remaining melon into four equal sections. Use the flat base of the melon as a guide when making these cuts

Best way to cut watermelon into slices?

First, cut the watermelon in half lengthwise. Using a large sharp knife, cut off the green skin and the white membrane covering the seed. You can either leave the seeds in or scrape them out. To cut the watermelon into even slices, use a large serrated or a jigsaw-type knife. Keep the slices on the thick side of a knife, as thinner slices will be harder to cut.

Best way to cut watermelon into quarters?

First, cut the watermelon in half lengthwise. To cut each half into quarters, start at the top and use a serrated knife to cut down along the curve of the melon to form a wedge. Then, use a very sharp knife to slice off each wedge. If you’re not using the melon right away, place the wedges in an airtight container in the refrigerator to keep them from turning to a mushy consistency.

Best way to cut watermelon into wedges?

If you want to cut a watermelon into wedges, you can do so by cutting off two opposite corners of the melon and then cutting it into four sections. Use a large serrated knife to make clean, even cuts along the melon’s rounded edges.

Best way to cut watermelon into thin slices?

While cutting watermelon into thick wedges is so much fun (and gives great slices for ice cream), thin slices are easier to eat. Use a sharp knife and cut the melon into long thin strips. Keep the outside rind on the melon to keep the juices from escaping. A small melon should make between 8 and 10 thin slices. You could also cut the melon into cubes and then into thin slices, but you will lose the delicious flavor of the melon in the