When I first organized my kitchen, I kept everything on the countertop for convenience, but it quickly became cluttered and inefficient.
Bread dries out or molds faster when exposed, so storing it in a bread box or fridge is better.
Knife blocks take up space and can harbor bacteria, while a magnetic strip or drawer insert is more hygienic. Small appliances like blenders or toasters should be stored unless used daily.
Some produce, like avocados and potatoes, spoils faster in light or heat, so it’s best kept in a pantry or fridge.
Spices lose flavor when exposed to heat and light, making a cabinet a better option. Paperwork and mail only add clutter and belong in another part of the home. Even cutting boards, pet bowls, coffee beans, and cookbooks can be stored elsewhere for a cleaner, more functional kitchen. Thoughtful organization makes for a better cooking experience.