Kitchen organisation step by step
Saving for a remodel? You can still start improving your kitchen today
If remodelling your kitchen is aspirational right now, there are still some great ways you can make the space you have work better, and look better with some good old fashioned organisation.
As you know, I don’t believe there can be beauty without function, so in this article I will deal with a few fundamentals of functional kitchen organisation, with just a touch of aesthetics to make you smile 🙂
First and foremost: what do you have? Get it all out…
(Yes, all of it)
Your kitchen floor and work surfaces will be covered in the offerings of your/your families/your husband/your wife/your children/your grandparents collective kitchen paraphernalia.
Sometimes we keep things because we are sentimentally attached (sometimes we aren’t, but we think we should be…), for the “one day I’ll need this” reasoning, or simply because our parents had “one of these” and so we feel they are an essential part of a kitchen. Choose what you use, what you really really love (put it on show, and use it!), what to give away or bin, and what to repurpose.
Without going through this editing process fairly strictly, you will simply get stuck moving your items around different spaces in your home (or worse, storing them in your attic). If you aren’t sure if you want something or not, think clearly about which is more important: the space, or the item? You can’t have both.
If you aren’t sure how to go about the process of deciding what you keep, I can recommend Marie Kondo’s book ‘The Life Changing Magic of Tidying’
Put items of similar functions together. Cutlery all together. Crockery grouped in a zone. Glasses all in one space, pans with pans… you get the idea. Put them in the places you need them, creating a functional organisational system. Pans go close to the hob, plates and cutlery live close to each other. Chopping knives in the prep area. Dry foods can be similarly grouped.
Cutlery can be ordered with drawer insets, dry foods can be sorted by type and frequency of use. (For an extra tick, you can decant your dry goods into containers, however make sure you mark on these containers cooking instructions and use by dates!). Stack plates. Use lazy-suzan turn tables to efficiently group herbs, spices, oils so you can spin and access easily – this works well inside cupboards too.
You can create station areas for linked use items, so a coffee station would have easy access to your kettle/coffee machine, coffee, sugar, milk, mugs, teaspoons… and so on. I find it efficient to create breakfast and coffee stations in one zone (for example in a pantry cabinet) if the kitchen can support it.
Store it – by frequency of use
Place the things you use frequently at easily accessible points. Should you choose to keep Granny’s Christmas pudding steamer, it can reside in a more challenging space, to be accessed once a year, leaving the easy access for all the things you use daily or weekly .
If you find things out on the surface due to space limitations or frequency of use, find a way to group them in a pleasing manner. Cooking utensils in a ceramic vase, cookbooks stacked under a plant, lemons on display. If you have to look at it, make the functional vessel good-looking!
Relish your new found space!
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