Regarding cutlery and industrial dishwashers
The dishwasher shouldn't be a concern - if anything it will be a little gentler on your cutlery.

Industrial washers work on a very short cycle (~2mins vs 2 hours).  Although "industrial" they actually clean a lot less than a domestic machine - home users expect  to put things in filthy and come out spotless and dry-ish. In a restaurant dishes are pre-cleaned.

That there's only about 20 seconds of cutlery sitting in salted water and steam(vs20-30min) makes a big difference. 

Additionally, domestic powders often have abrasive agents, while this is uncommon in commercial kitchens where liquid-based systems are the norm.

The operating temperature is only about 5c higher so won't make much difference. 

The main difference with restaurant grade cutlery is that it will be guaranteed to last a certain amount of time and manufacturers are careful about this because a restaurant is definitely going to look for their money back.