Using a sharp knife, slice about 1-inch off each end of the watermelon, then stand watermelon up on one cut end.

Slice off watermelon rind, sliding your knife from top to bottom, following the shape of the watermelon. Continue to work your way around the watermelon until rind is fully removed.

With the watermelon still standing upright, make 1-inch lengthwise slices down the watermelon.

Set half of those slices aside, then take the other half and lay them flat on your cutting board. Make 1-inch lengthwise cuts through this stack of slices, then rotate the stack 90° and make 1-inch cuts perpendicular to the other cuts you just created.

Transfer that cut and cubed watermelon to a bowl, then repeat with the other half until all is cut.

Lay the watermelon on its side and use a sharp knife to cut down the middle, creating two halves.

Place one half with the flesh-side facing down, then create 1-inch cuts lengthwise down the watermelon.

Take one slice, and lay it flat on your cutting board. Make two diagonal cuts (in opposite directions) through each slice, creating three watermelon triangles from each slice.

Continue this same process with remaining slices.

Lay the watermelon on its side and use a sharp knife to cut down the middle, creating two halves.

Place one half with the flesh-side facing down, then create 1-inch cuts lengthwise down the watermelon.

Rotate your watermelon 90° on the cutting board, then make 1-inch cuts perpendicular to the other cuts you just created.

Repeat this process for the other watermelon half, then serve.