You don't need to boil your knives - it will also affect the handles, whatever they may be. This is why stainless steel is in professional kitchens - you WIPE it down and it's clean (with the proper cleaner of course) - my first and final thought is DO NOT BOIL your knives or even pour boiling water over them.
Also, the ONLY place sterilazation can take place, be effective, and work properly, is in an operatiing room - other than that our ONLY option is "sanitized".
Soap and water are going to clean your knives - period. You do anything else and you risk harming them. Just the high heat from a dishwasher can temper knives - boiling water is higher than that.
Sorry, I love my knives and don't want to see anyone's get ruined.