THE BATONETTE CUT

The Batonette cut is a simple but precise form of cutting. The word Batonette is French for baton or sick. The correct measurement is ¼” by ¼” by 2.5-3.” Now, not every fry-resembling piece will be those exact measurements but it close enough is good enough! After all, you are a beginner researching information on this site!

 

THE TECHNIQUE

                To start off, you cut whatever it is you are cutting; could be a potato, a tomato, etc… into a rectangular shape. You place it on your cutting board with the largest face of the rectangle as the base. Using the proper knife safety techniques such as using your knuckles as a guide, you cut slices into the rectangle horizontally. Then, you proceed to cut into these slices French fry-like shapes.

                Voila, there you have your Batonette cut. The final product is a perfect French fry. The Batonette cut happens to also be the base formation for julienne cuts and dicing. Information on the Julienne cut will be later provided in a separate tab.

                The pictures displayed on the right will guide you through the step by step process of perfecting the batonette cut for yourself in the comfort of your own kitchen. Contrary to what is believed due to the fact that the typical instructional videos involving the batonette cuts are made using the potato as an example, the cut can be used with a variety of vegetables.

                From peppers, to carrots, to tomatoes; the battonette cut can be used to cut any vegetable. French fries or diced potatoes in some chicken soup, even some diced peppers in an omelet. All of those pieces are based off the batonette. Yum, yum yum!