Stick Cuts: Pont Neuf Cut, Frite Cut, Baton Cut, Batonnet Cut, Allumette Cut and Julienne Cut

Learn how to make stick cuts: Pont Neuf Cut, Frite Cut, Baton Cut, Batonnet Cut, Allumette Cut and Julienne Cut

The batonnet (stick cut) is one of the most common culinary knife cuts.

Literally translated, batonnet means "little stick" in French. A dish like Carrots Batonnet wouldn't have nearly the same appeal if it were named Little Stick Carrots or Carrot Twigs.

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