I prefer to peel/skin melons (e.g. watermelon, honeydew) and squashes (butternut squash, pumpkins), rather than cutting and slicing into wedges. I depict some catalogues beneath.
Which type of knife fits?
Serrated or non-serrated?
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You're going to be dealing with large, slippery things, with tough skins.
It's really easy to cut yourself with these.
For softer ones - melons - a serrated knife works well in my experience. A regular bread knife will often be too thin, but a heavier knife with serrations works fine.
For harder items - the fall/winter squashes - I use a shorter-bladed chef's knife or utility knife so that I have more control.
I agree with John Feltz' answer it you need to keep the fruits whole, (as you might, say, with a pineapple) But if you're going to section the fruit, I'd use a stiff scallop-serrated bread knife to cut it safely in the first place (having trimmed a flat side, if necessary, to keep the fruit steady while you do that,) and then something more like a filleting knife to work from the inside, aiming to cut the flesh from the peel, rather than the peel from the flesh.
