Here are some instructions.
The beston is in the blue box. It's the most coarse stone at 500 Grit. You can perma soak this stone if you like. Just stick it in a bucket or something similar and cover with water and it will be ready to use whenever you're ready. You can also store it dry. This is my preference but many people perma soak. If you store it dry, this stone is thirsty so soak it for 15 minutes. Also, I like to lap my stones right out of the box for a few seconds before I use them and I also slightly round off the crisp edges on the long side of the stone so they don't run into the edge when you're sharpening.
The Bester 1.2K can also be perma soaked. Same instructions as above. Soak time is much less on this one if you want to store it dry.
The Rika is one of my favorite stones on the site. It's more or less splash and go but I've soaked mine for years and it works fine that way too. I find it feels a touch softer when perma soaking. Very creamy and nice feedback. Finishes a kitchen knife edge really well.
The deburring block is used in between the first and second stone but you can also do it before and after every stone. It works really well. To use, simple draw the entire blade edge through it about 2 mm into the block. You'll see a black line on the block when you're done and that's the burr and metal swarf coming off the edge.
The tray is pretty self explanatory. It's just for gripping the stone and has a little lip running around it to catch extra water on your counter or bench.
The 140 Grit plate can be used to flatten all your stones. Just mark your stone with a pencil and then flatten the stone until the pencil marks are gone. If you do this before each time you sharpen it takes about 10 seconds. If you wait a year until your stones look like the saddle on a horse you're going to have to spend a long time working them flat.
If you would like to ask specific questions about sharpening please visit our forum: http://www.chefknivestogoforums.com/viewforum.php?f=4