Kitchen organization tips

What are your best tips for organizing/arranging a kitchen?

I am looking for general tips -- what to put with what and where? -- and, particularly, for advice on making the most of a tiny kitchen with very limited storage and counter space and almost no unused wall space. I know, I know, I should pare things down to two knives, a spoon, a saucepan, a stockpot and a frying pan, but I'd really rather not.

Storage outside the kitchen is available, but seriously inconvenient.

Look at your ceiling - a pot (etc) rack? You can do this on a pulley, so it's easy to get down and up. Some incorporate lights, too.

Make the most of your cabinets by installing those pull-out glides/drawers inside, so you can get to the things in the back.

Thats a good question. I too have a tiny kitchen but I do have quite a few cabinets. I also have every gadget known to man and then some. I do have some pantry/closet storage space I keep infrequently used items. Top cupboards on the left of the sink are for cups and glasses. My coffee maker is small and sits on the counter in this corner so this is my go to space for tea and coffee and drinks and the glasses and cups are near. The small top cupboard to the right of the sink is for spices. I put a small plastic turntable on each shelf for easy access to spices. I also store soy sauce and Olive oil, vinegars, and the like in this cabinet. I often buy small bottles of things like olive oil because I really don't have room to store a large bottle. And I don't use it up quickly either. Another cabinet is for plates and bowls and various dishes I use everyday. Good china and silver is stored in the dining room.

Six kitchen drawers are devoted to cooking utentils and implements. One for table silverware the others for flippers, tongs, thermometers, wisks, etc. I have knives in one drawer but I know you are not supposed to. Other cabinets on the bottom and top are for cooking pans and baking dishes. I also have a decorative pottery container on my counter that I store wooden spoons, etc. that I cook with every day. Another cabinet is for flat items like cutting boards and baking sheets. Two cabinet lazy susan type things are for food storage. Anything too big or infrequently used is put either in the basement, the garage where I also have cabinets or the pantry. As you can see I have too much stuff. I'm not sure why I replied to your request because obviously I have no tips and I need help myself!!! I can't bear to part with things either. I also have put some command hooks under my cabinet and hung some cooking spoons and implements from them as well. My kitchen would be way too small for one of those pot hanging thingies.

Pictures are priceless!

Post some up people.

I hate it but I use my oven as skillet/pan storage and my spices are all over the place.

leek wrote:Make the most of your cabinets by installing those pull-out glides/drawers inside, so you can get to the things in the back.

I'm split on this suggestion. On one hand, it does make the back of the cabinet much more accessible. On the other hand, you lose real estate. I just measured my cabinets, and the hardware on each pull-out shelf uses 3" in width and 23" in depth, so 69" of area wasted(?) thanks to the pull-out shelf.

Any thoughts about shelf paper? I bought some spongy vinyl liner stuff at Lowe's, but I'm not loving it and the process of cutting it to size is a pain. The shelves are currently covered in adhesive-backed Contact paper which I'm not about to try to remove, but it's not a pattern I can live with either.

Still trying to decide which pots and pans get to live in the kitchen and which will have to be stored elsewhere (under the bed?), a process complicated by the fact that we cannot find all the boxes of kitchen stuff amid all the other boxes.

The other big conundrum is appliances. When this house was built, they didn't have appliances.

I have about 6 feet of counter space, total, most of which is overhung by cabinets that start only 10.5 inches above the counter. So I need ideas on where to stash frequently used appliances.

What to do with the coffeemaker, the espresso machine, the burr coffee grinder, the food processor, the blender and the mixer? All except the last were in nearly daily use; I could store the mixer elsewhere, but it's too heavy for me to lug around, and when I need it, I need it.

i have a tiny kitchen. the coffee maker, toaster, and kitchen aid is on the counter. everything else is in a cabinet or pantry. frying pans are in a drawer on the bottom of the stove. Other day to day pots are in the cabinet. Less frequently used pots are in the pantry. food processor is in a cabinet. Its hard to figure out where to store things. I do hate a bunch of appliances on the counters but some have to be there.

LAZ wrote:Any thoughts about shelf paper? I bought some spongy vinyl liner stuff at Lowe's, but I'm not loving it and the process of cutting it to size is a pain. The shelves are currently covered in adhesive-backed Contact paper which I'm not about to try to remove, but it's not a pattern I can live with either.

Costco (Niles) has ridged plastic shelf liner that is easy to cut although quite sturdy. It's easy to clean too and works well if you are putting anything a little fragile on it. Sorry i don't recall the price--we bought some a few years ago, and I just saw it out last weekend. Good luck with kitchen storage. I have a stainless steel wall-hung shelf about 6 inches deep and 2 feet long that has a rod underneath for s-hooks. I have it on the wall next to the stove and store some useful items on it and a few decorative ones as well; about 10 frequently used spatulas, ladles, tongs, spoons, etc. hang from the hooks--a fair amount of storage for a small profile. I don't have a lot of counter space, but I do have a pantry where the mixer, food processor, blender, microwave, and a few big pots live.

I'm in the process of reorganizing my kitchen now and am having a blast doing it. Here are some things I've found are helping me get everything nailed down:

1 - The kitchen is for COOKING. Get rid of piles of bills, decorations, vases, whatever. If it isn't used for cooking it should not be in the kitchen (I realize that isn't always possible in a smaller place, but it helps to keep the kitchen as focused on cooking as possible).

3 - Get rid of what you don't need - be ruthless about it. When I was cleaning my kitchen I found 3 potato mashers and 2 ricers. What the hell was I doing with all of those? Go through everything in your kitchen and when you pick up each item think about the last time you used it (or if you've ever used it).

3 - Keep utensils, pots, pans, spices, etc. close to where you'll be using them. I try to keep everything I regularly use within hands reach when I'm at the stove. Having them be out and visible is good too.

Kenji requested some pictures, so here goes....



Our kitchen isn't tiny, but isn't huge either. I keep two areas clear for work stations - the counter in the front of the photo and the area to the left of the stove.



I keep my most commonly used utensils in crocks right by the stove. I'm a big fan of magnetic knife holders, and use them to hold knives, scissors, skewers, etc. There are two more holders on the other side of the window that hold all my butchering tools.



I keep all of my spices, oils, and other frequently used liquids to the right of the stove. I keep all of my baking ingredients on the higher shelves since I usually set out all ingredients before I start baking. I keep all purpose flour on the lower shelf since I do grab that pretty frequently. I keep my saute pans out since I use those more than any other pots or pans. I hate that microwave but my wife won't let me get rid of it. The Kitchenaid mixer should be there, not that space wasting abomination.

I keep all my pots and pans in the bottom cabinets. I dedicated one shelf to lids and keep those separate from the pots and pans.

Attrill wrote:I found 3 potato mashers and 2 ricers.

My ricer broke a while back so I'd be happy to buy one of your extras is you want to get rid of it (or haven't already )

Atttrill, my kitchen is somewhat similar to yours only it is u shaped. My cabinets are a similar style and color. My granite is santa cecilia which is a bit different. I too have the same spice and condiment cabinet set up next to my stove. I have put lazy susans in it so I can get at the different bottles. I also have a similar container with frequently used implements next to my stove. I too have a few things out on the counter. I would love to have less cluttered counters but have not been able to achieve that. I am constantly trying to declutter my kitchen. On Saturdays after the house is cleaned it stays decluttered for a few hours and then the cycle begins again. I guess I am not a neatnik at heart. (Clean but cluttery)

Has anyone ever tried to do Apartment Therapy's Kitchen Cure? I've been tempted (then again, a lot things tempt me). To shamelessly crib from their website:

Code: Select all

"WHAT IS THE KITCHEN CURE?
The Kitchen Cure is a four-week program designed to help you get your kitchen in tip-top shape: Clean, healthy and organized. Naturally, your cooking will improve by becoming more nourishing and satisfying. There's something to learn here for every cook."

Attrill wrote:I'm in the process of reorganizing my kitchen now and am having a blast doing it. Here are some things I've found are helping me get everything nailed down:

Thanks for the photos. I'm viewing them as a cooking voyeur.

At first glance when I see all those bottles near the microwave I want to find your rocks glasses and the ice tray. But I'm thinking there might be more oils and sauces than booze/wine.

Attrill, I am struck with kitchen envy.

chgoeditor wrote:Has anyone ever tried to do Apartment Therapy's Kitchen Cure? I've been tempted (then again, a lot things tempt me). To shamelessly crib from their website:

Code: Select all

"WHAT IS THE KITCHEN CURE?
The Kitchen Cure is a four-week program designed to help you get your kitchen in tip-top shape: Clean, healthy and organized. Naturally, your cooking will improve by becoming more nourishing and satisfying. There's something to learn here for every cook."

That's what moving, essentially did for me, but....

The Kitchen Cure wrote:We know tongs are everyone's favorite tool, but you really only need one pair. Mixing bowls are another common offender. Small, medium and large is all you really need, right?

!!!

LAZ wrote:

chgoeditor wrote:Has anyone ever tried to do Apartment Therapy's Kitchen Cure? I've been tempted (then again, a lot things tempt me). To shamelessly crib from their website:

Code: Select all

"WHAT IS THE KITCHEN CURE?
The Kitchen Cure is a four-week program designed to help you get your kitchen in tip-top shape: Clean, healthy and organized. Naturally, your cooking will improve by becoming more nourishing and satisfying. There's something to learn here for every cook."

That's what moving, essentially did for me, but....

The Kitchen Cure wrote:We know tongs are everyone's favorite tool, but you really only need one pair. Mixing bowls are another common offender. Small, medium and large is all you really need, right?

!!!

I could probably get rid of a few mixing bowls, but I actually think I need more than one pair of tongs. They assume that people wash their dishes/run the dishwasher after each meal, isn't the case for me. At least a couple times a week I go looking for my tongs & discover they're in the dishwasher.

chgoeditor wrote:I could probably get rid of a few mixing bowls, but I actually think I need more than one pair of tongs. They assume that people wash their dishes/run the dishwasher after each meal, isn't the case for me. At least a couple times a week I go looking for my tongs & discover they're in the dishwasher.

I use more than one pair of tongs in the course of preparing a single dish. To avoid cross-contamination, I use one pair for handling the raw product and a clean pair for the cooked food.

LAZ wrote:I use more than one pair of tongs in the course of preparing a single dish. To avoid cross-contamination, I use one pair for handling the raw product and a clean pair for the cooked food.

Thanks! I do the same, and I've ended up with 5 tongs that I actually use all the time. I have 2 12" plastic tipped and 2 12" all metal that are my normal day to day ones, along with a monster pair of metal tongs that I use for things like brisket, whole top loins, etc. Grilling is also another reason I have more tongs and spatulas than I probably really need. I'm frequently grilling and using the kitchen at the same time, and like to have the utensils I need out at the grill.

There are a few bottles there that could be drunk from - port, vermouth, and a few partially finished bottles of wine. Just make sure to avoid the fish sauce! I always keep a bottle of Templeton Rye on top of the fridge right by the ice, that would probably be the best bet.

We probably have more mixing bowls than we need as well, but we have a set of 9 or 10 nesting glass bowls that are a great space saver. They're a necessity in any small kitchen.

boudreaulicious wrote:

Attrill wrote:I found 3 potato mashers and 2 ricers.

My ricer broke a while back so I'd be happy to buy one of your extras is you want to get rid of it (or haven't already )

You're more than welcome to have it. It's an Oxo ricer that I think I got as a stocking stuffer one year, never used! I've kept everything in the garage. Does anyone know of any charities that need kitchen utensils? Or baby and toddler gear as well. I've got loads of stuff to get rid of.

I'm starting to wonder whether we should set up an LTH kitchenware swap meet. One cook's trash could be another's treasure.

I'm going to be participating in a flea market fundraiser for my stepson's baseball team--I'm not sure yet if we'll be able to provide a tax deduction letter for items donated but it will certainly go towards a great cause--happy to collect whatever anyone doesn't want!

We definitely need a swap meet!

LAZ wrote:I'm starting to wonder whether we should set up an LTH kitchenware swap meet. One cook's trash could be another's treasure.

What a fun idea! (How many bread machines do you think people would try to give away?)

How should the exchange work? Could we have it over a meal in a restaurant? Maybe somewhere with a private room would be best.

Hi,

I just saw this article online with small kitchen organization tips, maybe some may be suitable for you: http://shine.yahoo.com/at-home/7-ways-organize-small-kitchen-8212-without-pantry-175600024.html

Regards,

I have the advantage of recently moving and in the process, de-cluttering. I'm also fortunate that I had a significant hand in designing our new home and played a major role in the kitchen - cabinets, counter tops, appliances, etc. I have a huge kitchen now. Plenty of cabinets and drawers with many of them still empty (thinking ahead). I know most people don't have the luxury of having a huge kitchen nor do some people even want one, but for us and our situation (two growing boys, entertaining, hosting most major holidays), we were able to plan what works for us.

I've also had small kitchens. In Chicago, I had small, open kitchens and since I like to cook and entertain, a guilty pleasure of mine was kitchen organization. I hate clutter and I hate having things on my counter. I like bare counter tops with plenty of room to work. I like islands (or peninsulas) and having all my tools where I need them.

I could list all of my preferences but I found that the internet has most of it covered. I don't watch her show or subscribe to her magazines but Martha Stewart has some really good advice. I like the fact that she cooks or employs/works with cooks/chefs and seems to be always thinking of how to do something more efficiently. This is something I saw that I thought was worth sharing: Martha's 50 kitchen tips. Many of them are a little obnoxious (considering not everyone will have the ability to possess TWO kitchen islands), but at least most of these things were thought through. Cheers. http://www.marthastewart.com/274221/marthas-50-top-kitchen-tips/@center/277007/kitchen-design#/175682

Thanks for the links. Definitely some good ideas there.

Alton Brown's mustard caddy:

There is a lot of stuff on You tube and Pinterest that address home organization. Also lots of people trying to organize stuff with things bought at the dollar store. I have nothing really special but I do like to put the Rubbermaid lazy susans in my spice cabinet and in my fridge. I put all my spices, oil and vinegar in a cabinet right next to my stove for easy access. I have done this forever. I'm not one to have many things out on the counter top cluttering it. I keep my knives all in one drawer although I know you are not supposed to but it works for me. I am going from a very small kitchen to a large kitchen with a dedicated pantry. Right now my pantry is also a coat closet and its packed to the gills. I will have a rolling cart in my new pantry with my kitchen aid on top of it and second shelf will be the food processor. Then Ill be able to roll these items out when I use them without having to carry a heavy item. I am all about wheels at this point. Still trying to figure out how to organize my new pantry in my head but Ill just have to wait till I get there.

We gave up on a knife block long ago--it's unsanitary if you think about it. Knives in a drawer are very dangerous. We bought a magnetic strip and mounted it vertically on the wall next to the cutting board. The knives stay sharper for longer, so we are happy with the arrangement.

...

bean wrote:Knives in a drawer are very dangerous. We bought a magnetic strip and mounted it vertically on the wall next to the cutting board. The knives stay sharper for longer, so we are happy with the arrangement.

I guess I don't understand why knives in a drawer are dangerous - that's how our knives are stored, and they seem fine. The rubber drawer liner ensures they don't move around or jostle each other.

Also, we have several ceramic knives (one on the far right). I've never been able to get a ceramic knife to work with a magnetic strip.