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.
Except you didn’t mention getting your knives professionally sharpened, you just said you put them in the dishwasher and then pull them through a sharpener yourself. If you have them sharpened by a pro, then there’s nothing at all wrong with that. Nobody says you have to sharpen knives yourself.
I guess I’m as bad at comparison as I am at caring for knives.