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.
I generally touch up my knives every few weeks. It takes me about 45 seconds per knife on a whetstone and a strop. Add another 30 seconds if you want for grabbing the whetstone and splashing it with water first if you want.