Specifically when it comes to kitchenware: A lot of the things in there is bitty, spill-y, poke-y, strangely shaped, and normally hard to move. Plus, no one desires to spend a lot of loan on packaging materials that you just toss away (or pass along) at the end of your move.
Here are three clever packaging suggestions that'll help make it all a little less frustrating.
1. Put knives in oven mitts.
Knives can actually be hazardous to move. If they're not wrapped up effectively, they can slide around and cut you or whoever is moving your stuff. It's simply as harmful on the unloading end-- the last thing you want to do is reach into a box of utensils and slice a finger open.
2. Seal your lids.
Salt and pepper shakers are made actively with holes in them. That's fantastic for sprinkling website flavoring onto food, but less great when moving (unless you want a box complete of salt). What to do: Eliminate the cover, cover the opening with a little bit of plastic wrap, and screw the cover back on. This will seal it closed. Beyond salt and pepper, you can use this technique for all sorts of opened kitchen goods-- like honey, olive oil, or baking powder-- as an additional layer of defense versus spills.
3. Finish up your drawers.
If you keep your kitchenware in stand-alone units like a rolling cart, buffet, or sideboard, you likely have actually nicely arranged drawers that would be a pain to unload and repack on either end. So save yourself the problem: Pull out the drawer, cover it in plastic wrap, and move it still filled. Depending upon how heavy the furniture is, you most likely would have wished to take the drawers out to move it anyway, so this can conserve you hours of packing and unpacking.