The biggest problem in kitchens often is not a lack of storage space but the inefficient use of it. These tips can help make every inch of space in the kitchen count:
– Convert the area between studs into storage for canned and packaged goods. If it is left open, the area can provide storage for cookware.
– Set cutting boards and marble pastry slabs on a wooden track inside the top of cutlery drawers. Cut a marble slab to fit a refrigerator shelf so it can be stored and kept cool and ready for pastry.
– Build an appliance garage with an electrical outlet in the back into the space between the counter and cabinet.
– Replace fixed shelves with pullout trays to make good use of the hard-to-reach corners of a cabinet. (Hardware needed to make these changes is available in hardware and home-improvement stores.)
– U-shape shelves that hug the walls in a broom closet need be only 3 1/2 inches deep to provide storage for cans. The wall surface in a back entry could hold a series of narrow L-shape shelves.
– Stemware racks and cup holders make the most of the upper space inside a cabinet.
– Dividers can be used to organize storage in deep drawers or hard-to-reach cabinets, such as those above a wall oven or above a refrigerator.
– Narrow shelves for spices can make use of the backsplash area.
– Slots in the back of the counter provide convenient storage of knives.
– A space as narrow as 6 inches can be turned into a pullout pantry for storing cans.
– Stash items where they are used the most. Store utensils used at the sink, such as knives and vegetable peelers, in a nearby drawer.
– Duplicate often-used items, such as measuring cups and spatulas. Keep one set in the baking area, another set near the range.
