I peel it, then slice it across the grain about 4 times, and cut each slice up in a criss-cross pattern. Gives me a bowlful of chunks no longer than about 5/8" on a side. Few spoons of sugar or Splenda, let it sit a few minutes to make juice, and go to it.

Works better with a sharp knife. I have an old US-made Chicago Cutlery boning knife that has been sharpened so many times it only has about 1/2 the blade it used to have. Holds an edge really well.