There are a number of regular knife cuts that are used in many recipes, each producing a standardized cut piece of food. The two basic shapes are the strip and the cube.

Strip cuts

* Pont-neuf; used for fried potatoes ("thick cut" or "steak cut" chips), pont-neuf measures from 1/3 × to 3/4 ×
* Batonnet; French for "little stick", the batonnet measures approximately 1/4 ×. It is also the starting point for the small dice.
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