A Chef knife handle should not be a single piece with the knife protruding out of it. In any kind of knife, this makes for a weak handle. The metal should create a set of "bolts" which stick into the handle so more pressure can be applied.
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It is not more efficient to move a knife not up and down or forward and backwards, but both simultaneously. This creates more force in the added dimensions causing a cleaner cut. This is especially useful for meats where raw force in a single angle will cut meat, but not as cleanly as the method above.
It is good to sharpen a knife before every use. A knife sharper doesn't actually make a knife sharper in the sense that if you used it on a knife that was never sharp would become sharper. After usage, a knifes sharp end tends to bend slightly, even in opposite directions. A sharpener takes the very edge of the knife and straightens it so that the entire blades edge is straight and aligned.