My personal thoughts on sour equipment is that in principle our equipment should be always cleaned and sanitized well enough to brew any beer, regardless of what's been in it. If you accomplish that be isolating gear, or thoroughly cleaning and sanitation, either way. Frankly I don't want 1056 in my sours as much as I don't want Brett in my pale ale. There seems to be an idea floating around that sour means throw caution to the wind, like it doesn't matter. In my opinion, since sours may sit around for years, it's even more important that they be clean of infection too. I view every new piece of equipment I bring home as though it's horribly infected with nasties.
Most of my gear is dedicated sour beer or beer, but it's all stored together. I usually clean thoroughly with oxy, sanitize with starsan, and occasionally I sanitize with iodophor. So far so good.