Kitchen Storage Strategies
Edit, purge, and relocate. The first step in any organizing project is figuring out what you can throw away, give away, or store in a more appropriate place. Into Beth’s trash can went things like the empty cottage-cheese containers and old dishes. Other items moved out of the kitchen to storage elsewhere. With more room in the cupboards, the essentials―now grouped together more logically―look neater and are easier to get at.
Sort by frequency of use. Seldom-touched things, like fancy candlesticks and china and glass serving pieces, went into boxes and moved to the basement on shelves alongside the holiday gear. The casserole dishes and the mixing bowls that Beth cooks with all the time migrated from hard-to-reach high shelves down to the lazy Susan, doing away with the heavy lifting, while everyday glasses are now more accessible (and safer) on a bottom shelf of the upper cabinet.
Collect and contain. The antique plates that Beth uses only occasionally went into quilted storage containers, so she won’t have to wash off dust each time she takes them out. Instead of scattered spice bottles, she now has a sleek rack in the spot on the counter where the paper-towel holder once sat (a new holder was mounted on the side of a cabinet). Also evicted from the cupboard were Beth’s cookbooks, which are now gathered in a magazine file on the counter.
Lift and separate. Previously, bowls were stacked on salad plates that were stacked on dinner plates, so Beth had to lift all the bowls to find a plate. A new corner shelf organizer now separates the stack into three tiers. Creating a double layer of drinking glasses with a wire standing shelf makes efficient use of the space and is safer than nesting one glass on top of another.