It occurred to me that I need to do an experiment. I will. But the experiment is to answer this question:
How much/how often do I use the kitchen tools/implements in the “everyday zone”? How many of the items I store in premium, everyday usage space in my kitchen (and elsewhere) really need to be there?
It seems to me that there are these easy areas to cull excess tools:
- Medium sized implement in a small, medium, large set.
- Eliminating duplicates.
- Eliminating items used for the same purpose.
- The tools which take up space and are used because the tool of choice is already dirty.
We only run our dishwasher once daily. If I really want to reduce my kitchen stuff, I could get into the habit of immediately cleaning and replacing the tool. That isn’t all that much more practical. So, it’s a balancing act, like many things.
Medium Item Removal: Eliminating medium-sized items is something I did for the bookstore. I stopped buying medium size dust jacket protectors, paperback sleeves, and book mailers. If needed, you can fold down or cut the large ones. I eliminated 1/3 of the supplies I bought and stored by that simple strategy.
Duplicate Item Removal: We only run our dishwasher once daily. There aren’t enough dirty dishes to run it more often. This inevitably creates a need for duplicate dishes. An item is pulled from the clean pile, used, dirty, put in the dishwasher, is washed, removed, and returned to the clean pile to be used again. The time passed from the beginning to the end of that cycle and how much cooking/eating we do here will determine how many dishes we should have. Right now I have 4 large plates, 4 medium plates, 6 larger small plates and 6-8? very small plates. Also in regular usage 4 custard cups, 4 monkey dishes, 4 larger small bowls, 2 salad bowls, 2 pasta bowls. That’s the bottom shelf. The 2nd shelf contains 4 crocks and 2 cereal bowls, 2 casseroles, and insulated drinking glasses.
When I remove what I consider to be excess items from the cabinets, somehow DH uses less, reuses more, or washes plates, etc. between uses. Because he works at home and frequently only has a few minutes to grab a snack, he continually during the day will put some cereal in a custard cup say, to eat at his desk while working. At the end of the day, between the snacking, meal prep, and consumption, frequently all the little dishes have been used, and at least 4 plates have also been used. I keep thinking I should be able to eliminate some of the small dishes and I do periodically cut it back. Somehow, the quantity seems to increase, again after a while . . . .
Eliminating Items with Duplicate Functions: This is why there are no glasses (except DH’s insulated mugs/glasses) in our home. I got tired of buying glasses. We use mugs.
I also got tired of replacing china. At the time, we were buying new china sets about every 4 years from Conran’s (like Crate & Barrel or Target). This was about $40 at the time, not insanely expensive, but after a while I decided it was an unnecessary expense.
I had worked in a commercial kitchen during college and I knew that “dinerware,” commercial china, was more robust than what I was buying in sets, so I set out to find that for our every day. That’s what we’ve got. Mixed brands, mostly rolled rim, white or diner blue commercial china. When a plate breaks, I look for a replacement at thrift shops and antique stores and usually find one in a few months.
Rolled rim china is a classic commercial style. Easy to find asst. plates and bowls with it. Rolled rims break less often than flat or knife-edged rims, no surprise.
If I was set on decorated china, I’d use dinerware with 2 green lines, every commercial china manufacturer made a variation of that. I’ve had it and mixed and matched brands, looked fine. In one of my culling purges, I decided that I didn’t need a pattern at all, I already had 3 solid colors: green (stoneware and fine china) white (fine china and dinerware) and diner blow (dinerware). That was more than enough!
The fine china was mostly inherited, but yes, I did buy some years ago. I keep promising myself I will have a tea and cookies party or another party and use all the fawncy china and then sell it. Because I have no reason to keep it!
Eliminating the fancy china from here would probably get rid of about 2 shelves worth of stuff, but I’m not ready to do that just yet. There are people who advocate using the fine china as everyday, but the stuff I’ve got breaks in the dishwasher or at least the glazes craze and so what I’d be doing if I do that is literally trashing ? dollars of housewares Dad bought for my Mom. Somehow, that doesn’t seem sane.
My Stepmother broke most of the plates and bowls doing exactly that. It wasn’t her fine china, so they used it for everyday, mixed with plain white open stock china from Pier 1 and it all willy-nilly went in the dishwasher and the good stuff broke. Dad wouldn’t let me take it, but he let her break it.
Somehow, I’m not ready to do the same, or let go of what’s left. I should get rid of it, because it pokes that wound every time I think about it! I want to use it, at least once more, first.
Use Fewer Tools: My answer to this is I think trying to set up a place where we can put a bowl or plate when it has been used, but isn’t so filthy it can’t be used again, like the underplate I just had for my cereal. No food touched the plate, but it’s now “dirty.” There’s no particular reason it couldn’t be reused as an underplate or for something else. We don’t have such an area. I will talk to DH about this idea.
I have an experiment I will try to see what we actually do use in a given day or week. After that, I may do a major kitchen purge!