Reason?
1. It gives pyramidish shapes.
2. Straight cut slices stick together & can only be turned over in the pan individually.
3. Roll cut pieces turn over just by stirring.
4. Straight cut slices vary in diameter with the shape of the veg. To get a small piece, in some areas it has to be thin.
5. Roll cut pieces are of a consistent size.
6. More surfaces exposed for quicker cooking.
7. They look more interesting!
Not a spectacular example, but an example nonetheless?
I am a batonette man, myself !!!
Trust you - very delicately minded! And you can dip them??
But damned hard to baton an aub going from 3" to 11/2"?
Well my carrots are often very 'traditionally' shaped, so the batons end up sort of wedge shaped. Fine for dipping when raw, but cooking can leave them a bit overcooked at one end. In general though, I don't have a problem as I tend to undercook carrots anyway.
Aubs, I tend to slice ...