Why did James Bond heat up the knife for his foie gras?
From this link 


  The key to slicing and portioning foie is to treat it like a rich
  mousse-cake: Make sure to heat up your knife under running water in
  between every slice. A cold knife will catch and stick in the foie,
  causing it to tear or crumble. A hot knife will melt the fat as it
  goes through, leaving you with clean, smooth surfaces to sear.