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.
You can either do it slowly by just cooking with it over and over to get the layer of polymerized oil or you put on a thin layer and bake it on there to do it the fast way
Or do it the really fast way and just oil it with zero heat
You do that to keep a protective layer of oil on there.
But, yes, that would achieve the first part of my statement the next time you used it to cook.