On Tue 29 Mar 2005 03:13:29p, Nancy Young wrote in rec.food.cooking:

> Can anyone tell me why chefs tap their knives
> maybe 3 times on the counter before starting to
> chop whatever? Tyler comes to mind, but a lot
> of tv chefs do that.
>
> Just nosy.
>
> nancy
>
>

Dramatic flare?

There's no earthly practical reason I can think of.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974