How to Pack a Kitchen for Moving

Go through every cabinet, drawer, and pantry shelf. Donate duplicate items, toss expired food, and get rid of anything you haven't used in 12 months. The less you pack, the easier your move.

• Check expiration dates on all food
• Donate duplicate pots, pans, and utensils
• Discard chipped or cracked dishes safely

A kitchen requires more specialized packing materials than any other room. Don't improvise — use the right supplies to prevent breakage.

• Dish packs (double-walled boxes)
• Cell dividers for glasses
• Plenty of packing paper — never newspaper
• Bubble wrap for valuables
• Foam pouches for stemware

Start with items you rarely use — specialty appliances, seasonal serveware, decorative pieces. Leave everyday items for the last 24–48 hours before moving day.

• Pack blender, stand mixer, and food processor first
• Wrap appliances in their original boxes if possible
• Remove and pack specialty cookware (fondue sets, etc.)

Use cell dividers or wrap each glass individually in packing paper. Stuff the inside of each glass with paper first, then wrap the outside. Never put glasses mouth-down in a box.

• Stuff inside of glasses with packing paper
• Wrap base and stem separately for wine glasses
• Use cell divider boxes designed for glasses

Sharp knives are one of the most dangerous items to pack and unpack carelessly. Wrap each knife individually and use a knife block or designated knife box.

• Wrap each knife blade in cardboard + tape
• Keep knives together in a labeled box
• Never put knives loose in a bag or box

Coffee maker, toaster, and other daily-use appliances go in last. Drain all water from the coffee maker the night before. Wrap cords and tape them to the appliance.

• Empty and dry the coffee maker the night before
• Remove and pack glass carafes separately
• Tape cords to appliances with painter's tape