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Joe is that a BUBBA knife?
Quick question why not make slices with rind on and fillet out of the rind?? Since your cubing any how?? Same for those that don't cube.. seems like a triple step skinning then slicing then cubeing it when you can slice right around rind then cube I like my slices about 1.5 to 2 inches thick.. buy aForesner fillet knife.. I got a 12 inch cemeter blade .. black nonslip handle model and the steel to go with.. all I use on our salmon Up here..
The way your doing it tends to roll more cause its round.. when working with a knife it can be dangerous.. if it does this as in big cuts or lost fingers limbs etc.. .. that's why with rind on spit down middle long ways or in center.. then lay on flat side on cutyi g surface then cut slices with rind on after done slicing it's easier to cut the rind off small slice then it is to fillet rind off.. and you get less rind on the slices this way as in the white. Can cube the slices to after off rind..
Or just cut one end off and push a small bottle of vodka upside down in to it and put in fridge....
All agree that working with a knife can be dangerous and care must be taken.I find that cutting the ends off and placing the flat end on a cutting board to be quite sturdy and I'm very comfortable prepping a watermelon this way.I do agree that splitting it down the middle as you describe would be safer and some may prefer that approach. Good Luck All