Batonnet -- a French word that means stick or baton -- is a technique that is the basis for the julienne and dice cuts. Regardless of the food you batonnet, always begin by chopping off each end, which is known as topping and tailing. Next, make a rectangle with the knife by squaring off all four sides. Slice the rectangle into quarter-inch pieces, stack them and cut again, this time in quarter-inch strips. It's optional, but if you want to cut a true batonnet, the final size should measure approximately 2.5 to 3 inches long.