In the first part of this series, we reviewed the basics of packing up your kitchen, plus the advantages of using a dish barrel for breakables. Here we talk in more detail about layering items according to weight, packing extremely fragile items, and knowing when your dish pack is full.
A good rule to keep in mind (not only when packing kitchen goods, but any item) is: heaviest things on the bottom, lighter things on top. It’s useful to label such boxes with “Top Load”, meaning the items at the top of the box are the most delicate.
1) Cutting Boards:
We recommend packing almost everything in paper, but if you have things like a wooden cutting board with existing gouges and cuts, you can save yourself some work by putting it directly in the moving box.
2) Champagne Flutes:
If you have champagne flutes or other light glassware, try to pack them all in one box, rather than assorted boxes. This way extra care can be taken when handling these especially fragile goods.
Pack Cutlery Last
The nice thing about cutlery is you can wrap it up in its own container - the cutlery drawer organizer. Simply take paper and wrap up the whole organizer, fixing it in place with tape. This will usually fit nicely at the top of your box.
Before Closing - Check Capacity
When your box or dish pack is nearly ready to be sealed, there shouldn’t be much space left. Try folding the flaps of the box closed and see if it sinks down when you push gently on it. If it does, add more paper filler until there’s no give left. Your box is ready to be closed and taped.