Why did James Bond heat up the knife for his foie gras? I was reading Fleming's Casino Royale and ran into the following curious detail, when describing James Bond's meal:


  Later, as Bond was finishing his first straight whisky ‘on the rocks’ and was contemplating the paté de foie gras and cold langouste which the waiter had just laid out for him, the telephone rang.
  ...
  Bond shook himself, then he picked up his knife and selected the thickest of the pieces of hot toast.
  He dipped the knife into the glass of very hot water which stood beside the pot of Strasbourg porcelain and reminded himself to tip the waiter doubly for this particular meal.


Now, from the text, it seems he's about to put foie gras on a toast. As far as I'm aware it's quite soft and not hard to cut with the knife and spread.

What exactly is the point of dipping the knife into hot water then?
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.