How to Perfect the Batonnet Cut

If you're looking at a recipe that calls for a batonnet cut, you may be feeling a little overwhelmed. Many people have never heard of the batonnet cut, despite the fact that it is actually used quite frequently in many staple dishes. The batonnet cut refers to cutting ingredients into sticks, such as what you'd do when cutting a potato to make French fries.

Knowing how to execute a batonnet cut will come in handy in the kitchen not just for making fries, but for prepping vegetables and even cutting meat for stir-fry dishes.

What Is the Batonnet Cut?

Specifically, the French term "batonnet" translates into "small stick," with cuts resulting in strips that measure roughly ¼-inch by ¼- inch by 2–2 ½-inches. This cut is commonly used for making French fries, stir-fry, carrot sticks, and roasted vegetables. In some cases, the batonnet cut may also be used to prepare ingredients for dicing or chopping.

While the batonnet is similar to the julienne cut, it's important to realize that the julienne cut (also known as the matchstick cut) results in smaller sticks. Specifically, the measurements for a julienne cut are thinner at ⅛-inch by ⅛-inch by 2–2 ½-inches, though both cuts are useful for a number of cooking applications.

How to Batonnet

Ready to practice your batonnet cut? Here’s how to get started. Gather your Knife, a cutting board, the ingredients, and a Side Bowl to place the discarded parts of whichever ingredient you’re cutting.

For the batonnet cut, we recommend using either a Chef or Santoku Knife. Both are long, flat knives that give you excellent control and leverage over your cuts, allowing you to be as precise as possible when making your batonnet cut. Because both of these Knives are full tang and fully-forged, both are great choices for making this kind of cut.

If you're working with produce, make sure that it's been properly rinsed and dried. You may also need to peel or trim any ends (such as the top of a carrot) before moving on to the batonnet cut itself.

Next, cut the ingredient crosswise into  2–2 ½-inch segments. Trim the sides of these segments to create a square or rectangular shape.

Once you have square or rectangular pieces, cut lengthwise into ¼-inch thick planks. Stack these planks together and cut again lengthwise into ¼-inch thick sticks.  If you're new to the batonnet cut, you may want to cut each slice individually. Over time, you may be able to improve your efficiency and speed by stacking and cutting.

With a batonnet cut, you'll often have a lot of scraps leftover. If you don't want them to go to waste, consider throwing them into a soup or stock. Depending on the specific ingredient, you may also be able to toss them into a nutritious smoothie.

Ready to Learn More?

Once you’ve conquered the batonnet and are ready to take on more knife skills, check out this video on the top 5 knife skills any home cook should know. No matter what kind of cut you’re practicing, the right knife makes it easier. Shop our selection of knives and knife sets to elevate your experience in the kitchen.