I own a set of fine china handed down from my grandmother to my mother to me. It has not been used in many years. Previously it was used for Non kosher foods. I am aware of the opinion which states that it is possible to kasher dishes that have a sentimental or monetary value after the dishes have been unused for a year or more. I have also been told that to immerse them in hot water to kasher them would break the china. Is there another way to kasher these dishes?

There are those who contend that china does not require kashering after 12 months.