The diamond, or lozenge, cut is similar to the paysanne and is most often used to prepare a vegetable garnish. Instead of cutting batonnet, thinly slice the vegetable, then cut into strips of the appropriate width.
* Trim and thinly slice the vegetable.
* Cut the slices into strips of the desired width.
* Make an initial bias cut to begin. This will leave some trim (reserve the trim for use in preparations that do not require a neat, decorative cut).
* Continue to make bias cuts, parallel to the first one.