Instruction: Answer the given question using the supporting document.

Input:
Question: how thick is the blade??
Document: I bought this knife on the recommendation of Dave Canterbury for a budget bushcraft knife. At less than $11, it definitely meets the budget requirement. Out of the package it will also throw good sparks off of a ferro rod. It has a decent weight to it and rests comfortably in the hand. It is full tang, and the blade is 2.1 mm thick. My initial batoning tests were a little disappointing. I wasn't able to get through a 4 inch log more than half an inch.
It won't even hold an edge long enough to cut thru hot butter. The Old Hickory knife I have keeps a pretty good edge, and even my brother in law was quite impressed with it (he is a fanatic about sharpenining knives). Even after my dad took a hand grinder to my knife (after mistaking it as his...he complained they were "too thick to sharpen"), it still holds an edge and manages to slice right thru a bull hide with ease.
Plenty of blade to reshape into whatever you think best.Great steel. Takes and holds an edge better than any other knife. Use some cold blue on the blade to kill the shine and discourage rust.
Just like grand pa used to use not cheap china junk . Wood handles get A nice look after A few uses and the blade is easy to sharpen and holds A great edge.
This knife may have been made for the kitchen, but I love it for a starter wilderness knife. The blade is made of good steel and features a scandy grind. It'll just rip a ferro rod like nothing. Overall can't be beat for the money.
The knif was not sharp out of the package and it took me a hour to get it to the edge I would like. I bought a boning one and it was perfect right out of the package and I was it almost every day. If you don't need the big blade go with the boning.
The Old Hickory. I resanded the handle and treated it with some Lindsey Oil just to make it a little smoother. Went ahead and oiled up the blade with some bacon grease. The sharpness was fine out of the box. I could not be happier. This blade will last my lifetime.
In this sense, they are great knives as they hold an edge and they are--once properly prepared--as good as any knife out there at 20 times the price. However, for a person that is interested in a using knife for the kitchen, and really isn't interested in reprofiling a blade--nor has the experience, you really should look elsewhere.
A good full tang piece of carbon steel. You have to get or make your own sheath but it's worth it. The blade is fairly thin but still thicker than a mora # 1 and most kitchen knives so its good enough for bush craft and survival use.
The blade is made from 1095 high carbon steel (the preferred steel for outdoors knives).If you are planning on using this blade as a bushcraft knife, my suggestion to you is to purchase some boiled linseed oil and apply a coat or two to the handle and allow it to dry and set before taking this knife into the woods.
Answer: I measured the one I got with a metric caliper and the blade measured at 2.1 mm, or .083 inches. That is between 5/64 (.078) and 3/32 (.094). The person who answered 3/16 of inch was either wrong or got one that is more than twice as thick as standard.