To cut wedges: Lay the watermelon long-side-down on a cutting board, and use a sharp chef’s knife to slice 1/4-inch off one of the ends.

Stand the watermelon on its cut side and slice down through the center, splitting it in half lengthwise. Set one of the watermelon halves aside.

Place the other watermelon half on the cutting board cut side-down. Slice it in half lengthwise and then slice each half crosswise into 1-inch wedges. Repeat with the remaining watermelon.

To cut cubes: Lay the watermelon long-side-down on a cutting board, and use a sharp chef’s knife to slice 1/4-inch off both of the ends.

Stand the watermelon on one of the cut sides. Place your knife anywhere on the border between the red flesh and white rind. Slice downward to remove a wide strip of watermelon rind. Repeat this process, working your way around the perimeter of the watermelon, until no rind remains.

Lay the watermelon flesh long-side-down on the cutting board, and cut it crosswise into 1-inch planks. Cut each plank in a grid pattern to form even cubes.

To make balls: Lay the watermelon long-side-down on a cutting board, and use a sharp chef’s knife to slice 1/4-inch off one of the ends.

Stand the watermelon on its cut side and slice down through the center, splitting it in half lengthwise.

Press a melon baller or small cookie scoop into the cut watermelon flesh, and carefully rotate it to form a ball. Repeat as desired with the remaining watermelon.