Start with the right boxes
Kitchens need small boxes and dish packs, not large ones. A large box of dishes is too heavy to lift safely and the bottom fails. Use 1.5 cubic foot boxes for dishes and canned goods, and reserve medium boxes for pots and light plastics.
Plates go on edge, never flat
Wrap each plate in packing paper, stack them in groups of four, then stand the stack on its edge in the box like records in a crate. Plates survive vertical pressure far better than flat weight.
Glassware and stemware
Roll each glass in two sheets of paper, stuff the bowl of stemware with a crumpled sheet first, and use a cell divider insert if you have one. Fill every void — movement, not impact, breaks most glass.
- Heavy items on the bottom, light on top
- No empty air anywhere in the box
- Tape the bottom seam twice on every dish box
- Label FRAGILE plus the destination room
Knives, small appliances and the pantry
Sheathe knives in cardboard and tape them shut. Box small appliances with their cords taped to the body. Toss anything open and perishable — moving a half-used bag of flour across town is not worth the pantry pest risk.