How to Apply the Marie Kondo Method to your Kitchen

Marie Kondo, the order guru, has managed to create a methodology to achieve happiness based on order at age 33. The young Japanese says that if our house is tidy we will manage to maintain that order in life and therefore, achieve happiness more easily. In our house, probably one of the places where there is less order in the kitchen. Utensils that we don’t use, fridges full of food, rags that don’t clean… Do you want to know how to apply the Marie Kondo method to your kitchen? Here are some keys.

1. Objectively analyze our kitchen

That is the kitchen everything goes is not true. At least for the author of “The magic of order.” Marie Kondo says that in the house and therefore in the kitchen, it is necessary to clean what we do not use. It is not that you have to throw it away, what we can do is keep it in a bag and offer it to friends or someone who really needs it. If we all look in the kitchen, we will find utensils, containers, and supplies that we have not used for a long time. We will put orders once and for all in the kitchen.

2. Show what you really use every day

Are you sure you use both toasters? And that tableware that you were given for special occasions, have you really released it? These are questions that will help us make decisions. According to this method, we usually store “just in case” appliances, small appliances (such as coffee makers) or containers that we don’t use. It is time to get them out of the closets, drawers and drawers and stay alone with what we need. We insist: what we do not use can be given to a friend who is opening a house or to an NGO. This will allow you to take more advantage of the storage space you have in the kitchen.

3. Clear countertops

Try not to leave on the countertops utensils, fountains, fruit bowls… leave the kitchen countertops as clean as possible and as clear as you can. Thus, the sense of order will be even greater and visually you will want to spend more time in the kitchen. Therefore, it is essential that you order the interior of the cabinets and drawers to “hide” what you usually have in between. The “visual cleaning” of the kitchen will help you – without a doubt – to enjoy a more orderly kitchen.

4. Power spaces without junk

In Marie Kondo’s method, the order must reign in the kitchen. We already know that. But that, in small kitchens sometimes costs even more. However, it is not impossible and what she proposes is to analyze each space and find solutions, but never throw in the towel. Maybe in a small kitchen, we have to do without auxiliary furniture, chairs, and tables where to eat and clear the space so as not to stumble and enjoy more of the mini space we have available.

5. Classify your food

One of the most important parts of this theory is to classify objects and foods by categories. If you are thinking of making a reform in the kitchen, take the opportunity to install classifiers that help you categorize foods: spices, fruits, vegetables, legumes and pasta, for example. This way they will stay in much better condition. In addition, storing them in glass containers will allow us to have everything tidier than in the cardboard boxes where they usually come when we buy them in the supermarket.

6. It’s the turn of the fridge

How long have you not checked the food in the fridge? Surely you have a soy sauce that you opened a long time ago and that has already expired… Marie Kondo’s method invites you to analyze the refrigerator well, clean it thoroughly and remove the food that you are not going to consume or that are not in good condition This theory – somehow – also forces you to be more responsible with the shopping list. You have to change the chip and not buy impulse in the supermarket. It is better to buy what we really know we are going to consume. Nothing else.

7. In the end: a kitchen where it’s nice to be

The whole theory is fine but in the end, what goal does this Japanese philosophy pursue? Neither more nor less than enjoying a kitchen in all its splendour. That is, the kitchen is not a battlefield full of food, junk or utensils that bother you. The kitchen should be a stay where we want to spend time, enjoy cooking and not a place where no family member wants to be.