So, last month, we had a discussion over a couple of days regarding what professions to take when rolling a new toon on a new server. I argued Enchanting and Skinning, while most people suggested the other gathering professions, Herbalism and Mining. You know what I’ve learned since then? You’re almost better off not even bothering.
I know it was touched on back then, but the fact is the levelling system in this game is so out of whack now that it is literally a waste of time to work on professions on a toon you plan to level relatively quick. Even without any bonus XP from your guild or heirlooms, the levels come fast. Add in those other things and, well, my goodness. You literally have to stop levelling in order to work on points in your professions.
Now, we’re talking primary professions here of course. I still recommend cooking as soon as possible as most of the dailies (particularly Ironforge and Thunder Bluff) are easy as pie and have solid xp. By the time you seek cooking benefits, you’ll be high enough. But we’re getting off course at the moment.
If your plan is to get a toon to 85, just do it. Don’t even bother with professions. I can’t believe I’m actually saying that, but it’s true. Yes, you’ll pay through the nose for materials when the time comes that you actually decide to pick up a couple of crafts (then again, who says you absolutely have to?), but if you can maximize your resources, it won’t be too bad.
Now, if you’re planning to take your sweet time then just go with whatever professions you enjoy or want the character to have. You’re in no rush, so you can “nickel and dime” your profession(s) as you go. Plus, once you’re high enough you can get some bonus points from the Darkmoon Faire in order to avoid those “tough to level” spots in your profession points.
Yes, I’m stubborn, and I stuck to my guns when we talked before. What else would you expect from such an opinionated fella with a fascination for Dwarves and Tauren? That said, there comes some humble pie at times, and I have no problem eating a slice now and then when it’s aroma wafts my way.