How do I pack a kitchen efficiently?
Quick Answer
Start 2 weeks early with rarely-used items. Wrap each dish and glass individually. Use small boxes for heavy items like canned goods. Pack knives in a rolled towel. Use dish pack boxes for fine china. The kitchen takes the longest - expect 4 to 8 hours for a full kitchen.
The kitchen is the most time-consuming room to pack because of the variety of items: fragile dishes, heavy appliances, sharp knives, and oddly-shaped gadgets. Here is a systematic approach.
2 weeks before: pack specialty items you rarely use - fine china, serving platters, baking supplies, cookbooks, small appliances (waffle maker, food processor, slow cooker).
1 week before: pack most remaining items, leaving only daily essentials - one pot, one pan, a few plates, cups, and utensils for the final week.
Packing techniques by item type: Plates and bowls - wrap each individually in packing paper or a towel. Stack on edge in a dish pack or sturdy box with 2-3 inches of padding on all sides. Glasses and mugs - stuff the inside with paper, wrap individually, and place upside down in boxes with cell dividers if available. Knives - wrap in a dish towel and secure with rubber bands, or use blade guards. Pots and pans - nest smaller pots inside larger ones with paper between them. Small appliances - wrap in bubble wrap or towels, pack in original boxes if you have them.
Box strategy: use small boxes for heavy items (canned goods, spices, utensils). Use medium boxes for pots, pans, and Tupperware. Use dish pack boxes for breakables. Never make a kitchen box heavier than 50 pounds.
Label each box with specific contents (not just "kitchen") so you can find essentials quickly: "Kitchen - daily dishes and coffee maker" gets unpacked first.