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.
No, but if it’s not razor sharp after sharpening then it wasn’t sharpened properly and it’ll be dull again in a week. Properly apexed edge with the burr removed stays razor sharp for months. Improperly sharpened knife cuts well for a week because you’re cutting with the burr but after it bends you’ve got to resharpen it again.