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 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.