It may be the end of the season, but I’ve finally figured out how to cut watermelon without chopping off my fingers. For years I’ve shied away from buying them until I finally realized to cut it as I would cut anything round (from a carrot, to a butternut squash, to a watermelon). Always start by giving yourself a flat edge. Then liberally trim off the skin. The white and light pink meat hold very little flavor. Continue by dicing small portions at a time, always rocking and rotating to give yourself a flat surface.
Sometimes chopping fruits and veggies can feel like an olympic sport. To play it on the safer side, start by giving yourself a flat edge. For example, if you’re cutting an onion, chop off the ends and set the onion on the flat side to continue chopping. As always, keep those finger tips curled in and use a well sharpened knife.
For the perfect slice of cake, use a long, serrated knife (not a steak knife) and slowly cut straight down, skipping the urge to saw. This works even better on a chilled cake as the icing is firmer and will not drag down the side of the cake as you cut.
