depending on whether you're doing a batonnet or julienne. Slice those planks into strips, and there you have it: perfectly cut veggies at the exact size you need them, every time. For more food ...

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Run the knife close to the pit so that the cubes become detached. In this cutting style, make cuts in the fleshy half of the peel. Then, pop out the cubes by pushing the skin underneath the slice.