I personally don't open the top on batches fermenting in buckets until its most likely time to bottle. About 3 weeks usually is what I wait. I see no need to be fiddling around with it every day. What could possibly be gained by doing so? I personally feel there's not enough positives to outweigh the negatives of constantly opening up the fermenter. Sometimes (especially new) brewers want to feel like they're doing something and lack the patience to just let the yeast do its job, so they they're constantly looking in the bucket, moving it around, and worrying about whether the krausen looks normal or not. Besides maybe one peak to confirm the start of fermentation, the best thing to do is just to let it sit and do its thing.
Long story short, Beer.