My tools serve me, not the other way around. It’s not worth the time and effort to wash by hand or sharpen on a whetstone. I don’t need an expensive knife to cook at home. A pull through sharpener and honing steel are adequate. Get the right material and you don’t have to worry about the metal in the dishwasher.
Idk man there is a limited ammount of times you can sharpen them. For cheap-o knives: sure, go for it. But I am not putting my VG-10 knives in there.