Rinse the exterior of the cantaloupe thoroughly with running water to avoid transferring bacteria from the rind to the interior of the melon when cutting. Dry the outside of the melon by patting it with paper towels.
Hold the cantaloupe steady on a cutting board with one hand. With the other, cut off about 1 inch from the stem end of the melon.
Replace the melon on the cutting board with the cut side down. Slice in half lengthwise.
Scoop out the seeds from each half with a spoon.
Place each half of the melon cut-side down on the cutting board. Cut the halves into 1-inch thick slices across the width.
Insert the knife blade between the rind and the flesh on each slice and follow the curve of the melon slice to remove the rind. Repeat with the remaining slices.
Cut each slice into chunks if desired. Store the cut cantaloupe in an airtight container in the refrigerator for up to one week.