Start with a task to make easier

Choose a specific problem: bag clips that are hard to find, closed jars that get in each other’s way, or spice packets that disappear at the back of a drawer. Empty the space concerned and put back the objects you actually use. A different location or an existing divider may already do the job.

Custom printing becomes worthwhile when the available options lack a dimension or layout you need. Describe the result you want: picking up a clip with one hand, reading a label, or removing a jar without moving its neighbours.

What you want to storeShape to considerAction to check
Bag clipsShallow tray or open compartmentsPick up the smallest clip without tipping out the tray
Closed jarsCompartments sized for their external dimensionsRemove the widest jar without trapping your fingers
Closed spice packetsA compartment that keeps them togetherRead the names and remove one packet without emptying the rest

Place the organiser where you will use its contents. The guide to organising your kitchen preparation helps identify the objects to keep within reach. Good storage should shorten the search, not become another recipe to follow.

Measure the available space, not just the drawer base

Measure the width and depth in several places, particularly near the back and the opening. Look for rounded corners, screw heads, runners and parts of the furniture that encroach on the space. Note the most restrictive dimension for your chosen position.

Next, check the available height when the drawer closes. You need to allow for the organiser and any contents projecting above it. A low tray will not stop a tall jar from hitting the cabinet above.

Also plan how to remove the whole organiser: will you be able to grip an edge, or will you need to take the objects out first? Avoid a fit that requires force to install or remove the tray. The clearance needed depends on the shape of the drawer and the part; no single value suits every project.

Distinguish external dimensions from compartment sizes

The external width tells you whether the organiser can fit in the drawer. The internal width tells you whether the objects can fit in the organiser. The walls and dividers take up space between the two.

Calculation example: a tray designed with an external width of 200 mm, two 2 mm walls and no divider has a nominal internal width of 196 mm: 200 − 2 × 2 = 196. This value describes the intended geometry, not a measurement of the object after manufacture.

To explore this distinction, LayerBench3D explains how to distinguish model dimensions from printed-part dimensions (guide in French). The guide helps explain why scaling up an entire file can alter areas that were already the right size.

Prepare a measurement sheet, for yourself or the person who will make the part:

  • The maximum external space available inside the furniture.
  • The dimensions of the objects to store, including lids, handles and flared shapes.
  • The usable space wanted in each compartment, with room to grasp the objects.
  • The total height limit with the organiser filled.

Check the volume with a cardboard mock-up

Draw the outline of the organiser on paper to check its placement. Add cardboard walls to examine the height and compartments, then put the objects inside. This mock-up can reveal a compartment that is too narrow or an edge that obstructs your hand before you start a full print.

Try the actual movements: taking a clip, lifting a jar, putting back a packet and removing the tray. Check that the drawer closes too. Cardboard tells you about the space occupied; it cannot establish the strength or final fit of the printed part.

Choose a location suited to the material

For this project, keep food in suitable packaging or containers. Do not use the compartments to store loose spices, flour or unpackaged food directly. The name PLA or PETG on a spool is not enough to establish that the finished object is suitable for food contact; the Prusa documentation on FDM printing and food sets out several points to check.

Keep the organiser away from hobs, steam outlets and hot cookware. It is not a trivet. The thermal limitations of PLA described by Prusa are a reminder to choose the material for its actual environment. Dishwasher suitability cannot be assumed: follow the care instructions for the part and its material.

Try the part before filling the drawer

First install the empty organiser without forcing it. Check that it comes out easily, then add a few objects and close the drawer gently. Try each compartment and inspect the edges your fingers will touch.

Finally, check that you can remove crumbs and clean the corners. If an area remains inaccessible, a more open shape will be more practical than an extra compartment. Choose the organiser that makes everyday use easier, not just the one that looks well organised in a drawing.

Browse all cooking guides

An ingredient to hand, a question in mind

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26 pages found

Guide

Cooking with a dog at home: a safer kitchen

Cooking with a dog takes a little planning: keep walkways clear, put food and waste out of reach, and prepare a quiet place where your dog can rest.

Guide

3D-printed kitchen storage: measure before printing

Plan 3D-printed kitchen storage to fit your drawer and its contents: check internal dimensions, room for your hands and a mock-up before you start printing.

Guide

Measuring flour: why the weight of a cup varies

A cup of flour can have different weights. Compare the references of 120 g, 125 g and up to 160 g, along with their methods and limits.

Recipe

Carrot and red lentil soup: choose your texture

Make carrot and red lentil soup for four with a gentle simmer, tender vegetables and water added at the end to give the soup the texture you prefer.

Recipe

Tomato and chickpea pasta: coat every piece

Make tomato and chickpea pasta for four, coordinate the cooking and loosen the sauce with a little pasta water just before bringing it to the table.

Recipe

Roast potatoes: even pieces and a golden finish

For oven-roasted potatoes, cut even-sized pieces, leave room on the tray and check the centre as well as the colour before serving this side dish.

Recipe

Apple crumble: tender fruit and golden crumbs

Make apple crumble for four with small pieces of fruit, a topping kept in loose crumbs and a planned resting time before bringing dessert to the table.

Ingredient

Carrot: match the cut to the dish

Prepare carrots to suit the dish: rounds for soup, dice for sauce or sticks as a side, with practical pointers for checking their texture during cooking.

Ingredient

Red lentils: cook for a soft, thick soup

Learn to cook red lentils in soup: rinse them, keep an eye on the liquid, adjust the final texture and understand why other pulses are not a direct swap.

Ingredient

Chickpeas: dried weight and drained weight differ

When cooking chickpeas, distinguish dried, net and drained weights, then prepare the right product for your sauce and the amount the recipe calls for.

Ingredient

Apple: choose the cut and texture for dessert

Prepare apples for dessert by weighing at the right stage, choosing the size of the pieces and watching how the variety and baking dish affect texture.

Utensil

Chef’s knife: set up a steady board and controlled cut

Use a chef’s knife with a steady board and a controlled grip, then learn about careful cleaning and storage, without a commercial product comparison.

Utensil

Saucepan: leave room to cook and stir

Choose a saucepan with room to stir, a base suited to the hob and heating and cleaning instructions specific to your model before starting the recipe.

Guide

Soften an onion: cook gently without burning

To soften an onion, prepare what comes next before heating, watch the colour and adjust the heat before adding garlic, tomatoes or the recipe’s liquid.

Guide

Plan your preparation: cook in a useful order

Plan your cooking by reading the recipe, weighing and cutting before heating, then preparing a clean workspace and containers for managing leftovers.

Ingredient

Onion: choose, slice and prepare for the hob

Choose a storage onion, distinguish slices from small dice and prepare the required amount and the next ingredients before heating your saucepan.

Ingredient

Potato: sort and cut before roasting

Before roasting potatoes, sort the tubers, check the weight before peeling and cut similar-sized pieces on a steady board, ready for the oven tray.

Utensil

Frying pan: choose the useful base and cooking surface

When choosing a frying pan, check the usable base, side height and food-contact surface, then follow the model’s instructions for cooking and care.

Material

Stainless steel: understand the pan before use

Understand stainless steel cookware: the food-contact surface, base construction, hob compatibility and maintenance need checking for each utensil.

Material

Enamelled cast iron: identify and protect the surface

With enamelled cast iron, distinguish enamel from seasoning, heat according to the instructions and protect the inner surface during cooking and cleaning.

Material

PTFE non-stick: prevent overheating and surface wear

Identify a PTFE non-stick coating, avoid heating an empty pan and use suitable cooking and cleaning methods while keeping the different risks in perspective.

Guide

Slice an onion: make even half-moon slices

To slice an onion, rest each half flat, work at your own pace and prepare the next ingredients before heating, without trying to match a demonstration’s speed.

Tools

Kitchen converter: grams, ml and US cups

Convert grams, ml and US cups for six ingredients. Check the quarter-cup reference values and choose the right units before measuring your ingredients.

Tools

Adjust the proportions of your own recipe

Adjust your recipe for the servings you want or an ingredient you have: enter a base, then calculate the quantities while keeping their original units.

Tools

Switch between Celsius and Fahrenheit for the oven

Convert an oven temperature between Celsius and Fahrenheit, from 0 to 350 °C, using the exact formula and without automatic adjustments for fan cooking.

Tools

Scale a recipe for a round or square baking pan

Compare the base areas of two pans and adjust the ingredient amounts to keep the batter about the same depth.