Take an inventory. Go through your kitchen and really look and evaluate everything you have there. What do you always use? What do you seldom use? What do you never use? Are there any items that are broken or that no longer function or that you simply don't want anymore? Sell, donate, or trash them.
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Once you have decided what to keep and get rid of, you need to consider functionality. Are there certain utensils or appliances or tools that you use on a daily basis? Obviously, it is beneficial to keep these things close at hand so they have easy access. Cooking utensils, for example, can be kept in a standing container near your stove or oven rather than having to take up valuable drawer space. The primary goal is accessibility.
Sometimes it is helpful to think of the different areas in your kitchens as zones. Each zone accommodates certain activities or functionalities like meal-planning, food preparation, cooking, serving or storage, and there is often some cross-over in the use of these zones. What are the key items that are used in each of these zones? Is it possible to effectively store them near these zones? Always consider the kitchen flow and convenience when you organize your kitchen. You may want to place the dishes near the sink, or to have the stove near the counter for easy serving. It all depends on you.
Next, remove everything from the drawers and cabinets. Group like items with like items. For example, place glassware with glassware, plastic containers with plastic containers, pots and pans with pots and pans, knives with knives, and etc. If you have not successfully purged all items in previous steps, set aside anything you find that is broken or no longer useful or no longer desired. Sell, donate or trash these items. The same thing is true for items in your pantry and refrigerator and freezer.
Now it's time to place things. This is where we keep in mind the zones of the kitchen and the items regularly used within them. Also, remember to place the things that work together near each other. For example, pots, pans, spatulas, whisks and ladles should
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