i've read a few conflicting stories about it.

i used to live in a house with a dishwasher where the knives went dull pretty quickly, when i moved to a smaller house with no dishwasher i rarely have to sharpen my knives.

While the blade itself may not become dull from dishwasher use, the handle if it is wood will most definitely turn to shit if put in the dishwasher. The steel itself will oxidize some being put in the dishwasher as it is “stain-less, not stain never”. A quick handwashing and drying will be the best thing you can do to keep your knife in top shape over time.

To Answer OP’s question,

I would recommend a good German steel knife with a hardness between 56-60. This will be more forgiving while chopping and will not chip or roll the edge. Wusthof and Henckels have been around for a long time, F Dick, Victorinox, and Lamson come to mind as good options as well. Japanese knifes are fantastic but tend to be harder steel and tend to be less forgiving and more prone to chipping with improper use. Look for full tang construction with High carbon content.

I would recommend getting a ceramic honing rod for re-aligning the edge of your knives. And having a professional service sharpen your knives at least once a year.