You’re ready to pack the rest of the rooms with confidence, but the thought of all the glass, ceramics and china is making you nervous. So we’ve created this handy guide on how to pack kitchen ware effectively and safely.
Many people find that they aren’t sure how to best pack their kitchen wares, but here is a simple guide on how to pack kitchen ware to get everything from A to B breakage free.
First, reduce the number of items you have.
If there are any old plates that you never use, or a cup with a chip in that you keep meaning to throw away, now’s the time. Don’t pack anything that you don’t need to. If there are things in good condition, give them to friends or shelters, or consider having a garage sale.
When you’ve done this, you’ll need materials: boxes, in a variety of sizes, with some divided ones sometimes known as cell boxes; thinner paper for preventing scratches; and cushioning – you can use bubble wrap, but clothes and towels are cheaper and readily available during a move, particularly in the kitchen. Have the usual marker pens and tape to hand, and you’re ready to start.
Before grabbing the nearest item, put aside any key items that you’ll need for a two-day window either side of moving day, and add them to your essentials box. Useful things to have are plates, cutlery, and a small pan.
Next, start with kitchen ware that you don’t use often.
Vases, mixing bowls, and serving plates. You can pack these well in advance, and reduce the amount you need to do during crunch time, when stress is high.
As to how you should wrap and stack, the most important thing is cushioning. Wrap everything individually, unless you can nestle a few together, such as bowls, then place extra cushioning between each layer, and fill any gaps so that nothing moves around in the box.
Glasses and cups are best in a cell box; cups should have handles facing in the same direction, and be placed upside-down. Place paper on first before adding newspaper to cushion. Remember to label all boxes containing delicate items as “fragile”.
Pack Items in their Original Packing If You Can.
China and crystal glassware is best in its original packaging, if you have it; otherwise, wrap everything individually in two or three layers, starting with clean paper. Odd- or unique-shaped items may need their own box.
Plates need plenty of cushioning between layers, and on the bottom of the box. Stack them with the heaviest plates on the bottom, and remember not to overload the box – your cushioning will be in vain if they come crashing out of the bottom.
Pots and pans might need a bigger box than you think, so make sure the lid will still shut before committing. Pans will stack, with paper in between to avoid scratches; lids can be wrapped in thin packing paper, then newspaper.
Cutlery/silverware can go in a shoe-box, wrapped with rubber bands by type. Real silver may need to be put in plastic wrap, then paper, and taped to seal; cushioning is just as important here.
With just a few precautions and some organization, you’ll find that packing up the kitchen ware is easier than you fear.
This How to pack kitchen ware guide is provided free of charge, if you want to leave your packing in the hands of a professional, contact us for a quote.