State University Extension
Home Maintenance And Repair - 01500119
Kitchen Cabinets - Regular Cleaning
Kitchen cabinets collect more grease, food spills, and moisture than
most other parts of the house. Grime builds up fastest around handles
of doors and drawers, which are constantly opened by sticky hands.
Greasy soil comes off more easily if it isn't allowed to build up too
Painted wood, metal, laminated plastic or wood-grain vinyl surfaces can
be cleaned with detergent and warm water solution. Rinse with a cloth
or sponge dampened in clean water. Using a dry cloth or paper towel to
wipe the surface dry prevents streaking. Most all-purpose household
cleaners may also be used; read the label to be sure it can be used on
that surface, and follow directions exactly. Test inside a door to be
sure it will not harm the finish.
Natural-finished wood cabinets may be cleaned with a variety of
commercial products, usually sprays, made for this purpose. Read the
label to be sure it can be used on the finish, and follow directions
exactly. These have a solvent base, so read and follow carefully
cautions about ventilation, and make sure there is no spark or flame or
pilot light burning in the area that could cause a fire. Dispose of
cloths used in a tightly sealed container, again not near a spark or
flame. Test inside a door to be sure the cleaner will not harm the
finish before starting on other surfaces; they can damage some, or make
a smooth floor slippery.
This article was written by Anne Field, Extension Specialist, Emeritus
with references from Purdue Extension, and the Soap and Detergent
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This information is for
educational purposes only. References to commercial products or trade
names does not imply endorsement by MSU Extension or bias against those
not mentioned. This information becomes public property upon
publication and may be printed verbatim with credit to MSU Extension.
Reprinting cannot be used to endorse or advertise a commercial product
MSU is an
employer. Michigan State University Extension programs and materials
are open to all without regard to race, color, national origin, gender,
gender identity, religion, age, height, weight, disability, political
beliefs, sexual orientation, marital status, family status or veteran
status. Issued in furtherance of MSU Extension work, acts of May 8 and
June 30, 1914, in cooperation with the U.S. Department of Agriculture.
Thomas G. Coon, Director, MSU Extension, East Lansing,MI 48824. This
information is for educational purposes only. Reference to commercial
products or trade names does not imply endorsement by MSU Extension or
bias against those not mentioned.
information.was reviewed as
of June 2008. For more information about the contents please
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