Segmenting (supremig) citrus - this scares me more than anything and usually yields very few, in tact wedges. Advice? Tricks? Links? Thanks!

I agree - an extremely sharp knife is the best possible ally.

A very sharp knife makes it effortless.

This technique works best for lemons and grapefruit, which have more substance in the membranes that enclose each section than do oranges. Peel the fruit, then separate into two halves as you would an orange. Keeping the half intact, slip a sharp knife point under the membrane of an exposed segment, and cut the membrane free across the interior side of the slice (where any seeds might be). With your fingers, peel the membrane down and off the segment. Then by hand or with help of a knife, bend the segment away from the rest of the fruit. The segment will free itself, and the second side of the membrane will stay attached to the next segment. This method helps to keep the segments whole and intact as you remove the membrane from them.

try choosing larger-sized citrus fruits (grapefruit, naval oranges) to practice the technique before moving on to smaller-sized ones like lemons or limes. a very sharp knife and making sure you cut off all non-pulp membranes (for easy release) will help.

Slice off the top and bottom ends.set the orange upright on a board and using a sharp utility knife with as much rind as you can. Then just follow the segment lines and separate segments. Trim away inner pith.

Here's a video of A&M doing just that -- hope it helps! http://www.food52.com/blog/1664_how_to_segment_and_slice_an_orange

Oh gosh, don't let yourself be undone by a grapefruit! Make sure you have a very sharp knife, yes the segments are tender, and practice, practice, practice. Plan to make lots of sorbets, salad dressings, cocktails, with the ones you fracture. Have fun with it!