How to clean and re-organise your kitchen according to Marie Kondo

With many of us spending more time at home than ever this year, never has there been a better time to spruce up your kitchen. From decluttering your pots and pans to deep cleaning the entire kitchen, giving the hub of your home a once over is a great way to kill time.

While not everyone subscribes to organisational expert Mary Kondo’s somewhat ruthless approach to tidying, there’s no denying that the author of two bestselling books and the brains behind the Netflix show, Tidying Up with Marie Kondo, knows a thing or two about living clutter-free.

Having shown that she’s an expert at organising bedrooms and living areas, she too has turned her hand to kitchens, and actually trailed chefs and examined their behaviours when developing her own techniques for tidying up kitchens. Suffice it to say that combining the two sets of expertise has once again given Kondo the edge when it comes to organisation, and by following just a few of her kitchen tips you’ll be ready to transform your kitchen into a space you’ll love.

Get rid of unnecessary kitchen appliances

One of the first steps to take to declutter your kitchen is to get rid of any appliances you no longer use, or ones that have seen better days. “Do you have small cooking appliances that you bought when they were a fad and have tired of or haven’t used for years? It is time to thank them for the role they have played in your life, and bid them farewell,” says Kondo.

Keep your counters clear

“Put nothing on the counters or around the sink and stove top,” writes Kondo. “You will be amazed at how easy your kitchen is to use if you design your storage with this aim in mind.” You’ll be pleasantly surprised at the effect empty counter tops can have when it comes to preparing food, and it’s a habit you can uphold way beyond the festive period.

Eliminate unwanted tableware

“Take a fresh look at every dish you own and see if it sparks joy,” writes Kondo. “Make the dishes you love the ones you use every day.” We often hold on to old crockery for any number of reasons – from nostalgia to sentimental factors, and getting rid of tableware you no longer use can be a vital step in having a clutter free kitchen.

Organise your drawers

“Kitchens tend to have a bunch of tiny things that take up space and don’t really fit together,” explained Kondo in an interview with Elle Decor. “The best thing I can advise, especially for drawers, is to use them to their maximum potential. Keep things categorised, so they aren’t just in a messy pile in a drawer.”

Five minutes with Sebastian Herkner

Designer of the year for the January edition of Maison&Object 2019, German designer Herkner talks to MiNDFOOD about his process, philosophy and values.

Tell us about your background and how you came to design?

Since I remember I was a creative person and interested in creative processes. It started with sketching and spending all my leisure time in the workshops building objects or repairing products. Creativity is for me the way to express myself, my thoughts, my wishes and also a way of communication. Designing is a permanent dialogue. Between myself, the pen or computer, between my team and the craftsmen and at the end also between the product and the consumer. That’s why I have a huge responsibility in how I choose materials and production methods. Mostly, it is driven by my personal instinct and intuition to find a balance between beauty and function.

Directly after University I started my own practice in my student apartment. In the first years I developed my own design language and philosophy and started to get in contact with brands and producers. I am focused on furniture and lightings, next to interiors driven by materials and craftsmanship as well as new technologies. Nowadays it is important to act in a responsible and sustainable way. The power of designers is huge, and we need to use it in a way to tell people about the value of resources, recycling and quality. We don’t have the money and time to spend it on trendy objects which become obsolete after one season. I want to design products which become companions for life.

What were some early design inspirations and how have they influenced your practice?

Design and inspiration for design is everywhere in our daily life but more important is your personal and individual instinct and intuition to use those inspirations to create a new vision. There are many objects that inspire me, but I get also inspired by techniques, colours, details or a simple visit in a fancy workshop.

How would you describe your design process?

First of all I need to visit a client at the beginning of each collaboration, to understand their history and portfolio but also to understand if there is a vision we can share. I like to visit the factories, to meet the craftsmen and all the amazing people behind the scenes, who are giving birth to my ideas. For me it is necessary to see the place of origin and production and speak with the craftsman as they are the ones who will transfer my idea into a real product – they have the know-how, power and passion to do it.

What would you consider to be a turning point in your career and why?

Well it has to turn every single day. I am a curious person, so I need the variety. To spend the time with something I really love is a privilege. Of course, there are some milestones like the Bell Table or the Miles and Merwyn collections for Wittmann, but there is always something next like the brand new collection for French brand, Ligne Roset.

What are the defining values of your studio?

Honesty, Sustainability, Responsibility

What are you working on now?

Right now, we are working on a few interiors, including restaurants, as well as new designs across a variety of brands.