Thanks, Kay. I like the one with cutting the wedges into cubes and the scoop method - I think it's the first one shown on the video. I'll try that next time.
I usually cut them in half, then turn them flat side down and slice into 2" or so half circles, then cut those half circles into wedges. Then I run the knife around the rind and cut that off, and the flesh goes into a large bowl. As juice accumulates I tip the cutting board and pour it into the bowl.
CG, I used to think the large seeded watermelons tasted better and would buy those, but the past few years I've been seeing more 'seedless' watermelons locally grown, usually the personal size, and I'm SO happy with them. OMGosh, they're good. There are a few black seeds, but not many. The past couple of weekends there were yellow fleshed watermelon at the local farm stand, but I arrived too late and they were sold out. I really want to try those.