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.
Also depends on the metal alloy. Some that make great knives do not have very high corrosion resistance, and a dishwasher isn’t a nice place chemically for a reason.
Even some expensive knives can come out spotted and not great after one trip through.