I've used AS's for years and have had them break. I recently broke my last one. I still have a regular "hard plastic" racking cane. I devised a new method of racking from my buckets to my kegs with no direct mouth contact to the siphon hose. Here's what I do(this is a big help when dry hopping in the keg also) I have the racking cane attached to tight fitting hose so no air is introduced. On the end of the hose(where the beer comes out) I put a keg fitting and attach it to the "out" post on my keg. With the lid firmly on, I have a qd gas fitting with a snug hose on it and put it on the gas "in" side of the keg. I suck on the hose on the C02 "in" side creating a vacuum in the keg so the beer starts flowing down the hose, into the keg, down the dip tube and with the C02 side "open" it bleeds the air in the keg to keep the flow going. I love this new method because with dry hops, you don't have the hose to pull out making a mess with hops spilling out of the keg.
But what's in your keg when you start this process? Just air? Then you're still exposing your beer to oxygen during the racking process. I figure you don't purge your keg with CO2 since you talk about sucking on the keg, and getting lungs full of CO2 isn't pleasant.
I'm worried less about sanitation post-fermentation than I am oxidation. The alcohol and pH of the beer should take care of most of the bugs anyway. I'd rather make sure there's no oxygen pickup. So I purge my kegs before filling, and rack under the CO2 blanket. CO2 is heavy, so it won't just blow off quickly once the keg is open. The beer will displace it, but the blanket will remain. I guess you could use a lid and put a pressure relief fitting on the gas port of the keg, or crack the pressure relief valve in the lid.
I still pay attention to sanitation, but I rank oxygen avoidance higher. I just sanitize a hose, fill it with water, hold a (washed and sanitized) thumb on the end, and start a syphon that way. Once the initial water is clear, I put my thumb back over the hose while I move it to the keg. There is some splashing initially, but it's under CO2. You can start the beer moving lots of ways, but please make sure that you aren't oxidizing it during the transfer process.