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.
Then the correct comparison would be to say you take your knives to get professionally sharpened instead of doing it yourself.
The way a pull thru sharpener works is completely different from a diamond / whetstone. It’s a scraper, not grinder. It’s like the mechanic doing an oil change with rapeseed oil.
Hey, this post is for being pedantic about knives, not metaphors.