Addons  Knife 

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dp_test.amxx; A part of dproto_EF 0.9.87
admin_chat_colors.amxx; admins have colored writing
amx_who.amxx; admins show online
admin_llama.amxx; can you give a player llama
amxx_fuckoff.amxx; you punish a coded
travellmeter.amxx; look how many meters you ran
camera.amxx; you can change the game room
cfg_vertical_messages.amxx; look in the right vertical posts
ora_data.amxx, showing time and date in the upper left permanently
ejaculate.amxx; you can ejaculate on a dead player
Team_Switcher.amxx; you can move to another team during the match
gamenamechanger.amxx; it changes the name of the game
informatii_server.amxx; various server information in motd
amx_exec.amxx; some helpful commands for admins
amx_super.amxx; orders for admins – fun
galileo.amxx; playeri can vote moving map
prokreedz_grab.amxx; admins can move player they do block
hook.amxx; a fun plugin for that admins can move when AFK
join_ip.amxx; show ip when a player connects
kiss_fma.amxx; you can listen to radio on the server
knife_distance.amxx; look at what distance you kill a player
kz_ljs_xm.amxx; various statistics jump
amx_parachute.amxx thou forsaken server
SayRestart.amxx; you give restart the chat
round_chat_msg.amxx, shows when a player is killed
rank_rankstats_top.amxx, show rank and top player on the server
MesajeHUD.amxx; some messages show up in the middle HUD
public_rules.amxx; look at server rules

A knife (plural knives) is a tool with a cutting edge or blade, hand-held or otherwise, with most having a handle. Some types of knives are used as utensils, including knives used at the dining table (e.g., butter knives and steak knives) and knives used in the kitchen (e.g., paring knife, bread knife, cleaver). Many types of knives are used as tools, such as the utility knife carried by soldiers, the pocket knife carried by hikers and the hunting knife used by hunters. Knives are also used as a traditional or religious implement, such as the kirpan. Some types of knives are used as weapons, such as daggers or switchblades. Some types of knives are used as sports equipment (e.g., throwing knives). Knives are also used in agriculture, food harvesting etc., the sickle, the scythe and even the combine harvester are knives.

Knife-like tools were used at least two-and-a-half million years ago, as evidenced by the Oldowan tools.[1][2] Originally made of rock, bone, flint, and obsidian, knives have evolved in construction as technology has, with blades being made from bronze, copper, iron, steel, ceramics, and titanium. Many cultures have their unique version of the knife. Due to its role as humankind’s first tool, certain cultures have attached spiritual and religious significance to the knife.[3]

Most modern-day knives follow either a fixed-blade or a folding construction style, with blade patterns and styles as varied as their makers and countries of origin. The word knife possibly descends from an old Norse word knifr for blade.
A modern knife consists of:

the blade
the handle
the point – the end of the knife used for piercing
the edge – the cutting surface of the knife extending from the point to the heel
the grind – the cross section shape of the blade
the spine – the thickest section of the blade; on a single-edged knife, the side opposite the edge; on a two-edged knife, more toward the middle
the fuller – a groove added to make the blade lighter
the ricasso – the flat section of the blade located at the junction of the blade and the knife’s bolster or guard
the guard – the barrier between the blade and the handle which prevents the hand from slipping forward onto the blade and protects the hand from the external forces that are usually applied to the blade during use
the hilt or butt – the end of the handle utilized for blunt force
the lanyard – a strap used to secure the knife to the wrist
The blade edge can be plain or serrated, or a combination of both. Single-edged knives may have a reverse edge or false edge occupying a section of the spine. These edges are usually serrated and are used to further enhance function.

The handle, used to grip and manipulate the blade safely, may include a tang, a portion of the blade that extends into the handle. Knives are made with partial tangs (extending part way into the handle, known as “stick tangs”) or full tangs (extending the full length of the handle, often visible on top and bottom). The handle may include a bolster, a piece of heavy material (usually metal) situated at the front or rear of the handle. The bolster, as its name suggests, is used to mechanically strengthen the knife.
Knife blades can be manufactured from a variety of materials, each of which has advantages and disadvantages. Carbon steel, an alloy of iron and carbon, can be very sharp. It holds its edge well, and remains easy to sharpen, but is vulnerable to rust and stains. Stainless steel is an alloy of iron, chromium, possibly nickel, and molybdenum, with only a small amount of carbon. It is not able to take quite as sharp an edge as carbon steel, but is highly resistant to corrosion. High carbon stainless steel is stainless steel with a higher amount of carbon, intended to incorporate the better attributes of carbon steel and stainless steel. High carbon stainless steel blades do not discolor or stain, and maintain a sharp edge. Laminate blades use multiple metals to create a layered sandwich, combining the attributes of both. For example, a harder, more brittle steel may be sandwiched between an outer layer of softer, tougher, stainless steel to reduce vulnerability to corrosion. In this case, however, the part most affected by corrosion, the edge, is still vulnerable. Pattern-welding is similar to laminate construction. Layers of different steel types are welded together, but then the stock is manipulated to create patterns in the steel.

Titanium is a metal that has a better strength-to-weight ratio, is more wear resistant, and more flexible than steel. Although less hard and unable to take as sharp an edge, carbides in the titanium alloy allow them to be heat-treated to a sufficient hardness. Ceramic blades are hard, brittle, and lightweight: they may maintain a sharp edge for years with no maintenance at all, but are as fragile as glass and will break if dropped on a hard surface. They are immune to common corrosion, and can only be sharpened on silicon carbide sandpaper and some grinding wheels. Plastic blades are not especially sharp and typically serrated. They are often disposable.
Steel blades are commonly shaped by forging or stock removal. Forged blades are made by heating a single piece of steel, then shaping the metal while hot using a hammer or press. Stock removal blades are shaped by grinding and removing metal. With both methods, after shaping, the steel must be heat treated. This involves heating the steel above its critical point, then quenching the blade to harden it. After hardening, the blade is tempered to remove stresses and make the blade tougher. Mass manufactured kitchen cutlery uses both the forging and stock removal processes. Forging tends to be reserved for manufacturers’ more expensive product lines, and can often be distinguished from stock removal product lines by the presence of an integral bolster, though integral bolsters can be crafted through either shaping method.

Knives are sharpened in various ways. Flat ground blades have a profile that tapers from the thick spine to the sharp edge in a straight or convex line. Seen in cross section, the blade would form a long, thin triangle, or where the taper does not extend to the back of the blade, a long thin rectangle with one peaked side. Hollow ground blades have concave, beveled edges. The resulting blade has a thinner edge, so it may have better cutting ability for shallow cuts, but it is lighter and less durable than flat ground blades and will tend to bind in deep cuts.[citation needed] Serrated blade knives have a wavy, scalloped or saw-like blade. Serrated blades are more well suited for tasks that require aggressive ‘sawing’ motions, whereas plain edge blades are better suited for tasks that require push-through cuts (e.g., shaving, chopping, slicing).