In my experience dishwasher safe knives don't exist. Never-needs-sharpening knives don't exist either. The first lie says that if you put knives through the dishwasher, they will survive. If you put them through 100 times, however, then it's a different issue. The second lie says that, even though serrated edges only have part of the edge contact the cutting board, the parts that don't contact it won't be dulled by the food. Eventually they will.
Dishwasher safe is a temporary condition. Don't subject your knives to it. Any knives, ever. If you must do it, however, then don't use detergent. You've seen what dishwasher detergent does to glassware. It will do it to your knife edges as well. The advantage is you can sharpen the knives and recover the edges. There isn't much you can do about the glassware other than ignore it.
I've had pocket knives go through the laundry in the pocket of a pair of pants. They usually come out cleaner and unharmed. But I wouldn't suggest it as the best way to clean your cutlery regularly, if you know what I mean.
Upgrade your kitchen cutlery. Knives are the most important and often used tools in the kitchen. That makes sense. But to upgrade the cutlery with the thought in mind of subjecting it to the dishwasher, sadly, makes no sense to me at all. Good cooking.
