I cannot find them on Amazon, but a 500 and a 1000 from Sharpening Supplies have served me very well. Honestly, I use the 1000 infrequently. Add an F. Dick Dickoron sapphire honing steel, and in my opinion, you are set. I got the large stones and the 14" steel because I have a few pretty large knives.
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Happy New Year, @shrinkrap!
Yes, I’ve done that to a few utensils over the years… 
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What happened to it? Was it salvageable? 
Yes, I have. That’ll be the next post. 
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Sounds like a job for Flitz.
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Yes, to both of these comments. You have to really not care about your tools (and your money?) to abuse them this much!
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Thank you.
Yes! I recently re-handled my demo knife, which is definitely the most-abused knife I have. The original handle was Russian Olive and it held up reasonably well even when the knife repeatedly came back heavily abused. The last time I loaned it out it came back with the handle starting to separate. The user said they “may have” left it sitting in water a few times… 
The D2 stainless steel blade was easily restored to like-new condition. I replaced the original handle with Amboyna Burl, and the new mosaic pin has a metallic teal fill.
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How dull/damaged are your knives?
Unlike @Vecchiouomo, I probably use my 1000 grit waterstone the most. (Tim, do you only use the 500 grit?)
This King Deluxe Waterstone is a really good deal right now!
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That is an absolutely gorgeous handle. As noted above, @small_h has a magic spoon, but other items are especially prone to damage from soaking. I put multi-piece cutting boards and turned bowls at the top of that list. Rinse and dry both right after use and use mineral oil from time to time. Bowls and boards can be huge investments these days. I have a ten inch turned beech bowl, and for half a century I have taken it for granted. It has developed a very small crack near the rim. With oil and beeswax it has nearly swelled shut.
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You must be oiling them…
I am 100% not.
I have a somewhat dull Sabatier chef’s knife and a few nondescript knives, in addition to a new Wüsthof chef’s knife.
Thanks for the recommendation.
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Oh, sure - it’s usable. But no longer pretty.
I’m not sure how it ended up in the dishwasher. Suffice to say, I’ve narrowed it down to one of two culprits - lol!
You would be amazed at where I find some of the stuff in our kitchen these days. Things which lived in the same spot for twenty years suddenly turn up in the microwave… What’s the old Russian proverb? Old age is not a joy…
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Meh, pretty copper is overrated. 
But I’m glad to hear it’s only the appearance. 
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beautiful handle!!
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Very sexy with those black spacers, too.
The 500 quickly puts a great kitchen edge on a knife, just enough tooth to make tomatoes a breeze. For the little parers and the slicer I use the 1000 more, but for a big chef knife, the 500 is just great.
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Totally not my area of knowledge, but would a lower temperature setting on the home water heater make a difference to knife survival in a dishwasher, or do dishwashers heat their own water?
I have never used any of my dishwashers so i am clueless.
I believe most/all modern dishwashers heat the water to what the manufacturer has deemed necessary for sanitary cleaning. But hot wash water is not the single most damaging factor. It’s a combination of factors, including length of time in hot water, caustic detergents, and heated drying. You can see the results of all of these factors in the Wüsthof pictures. In addition, the detergents will etch away a bit of your knife’s metal every time. Since the cutting edge is so much thinner than the rest of the knife, it will suffer the most. Synthetic/polymer handles are less susceptible to dishwasher damage than natural materials (wood, bone, antler, etc), but rivets and blades are susceptible on every knife.
“Damaging chemicals, salts, grease, moisture and heat for prolonged periods of time, all of which are present inside your dishwasher, can cause pitting and corrosion on stainless steel.
Heat and moisture aside, another big cause of corrosion in the dishwasher is the detergent: a highly alkaline mixture of several different salts. Strong chlorides such as dishwasher detergent can greatly accelerate pitting and oxidisation in much the same way that salt water does in marine stainless steel applications.” (Choice)
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