rocketman, I've read that honey is anywhere between 95-98% fermentable (see: National Honey Board Doc
) but not completely. That PDF does agree with you that honey won't add sweetness, but in my experience that's not completely true, in my opinion anyway, though YMMV.
Perhaps one thing I should mention is that I always use unfiltered honey in the boil. This stuff will crystallize within a week if left on a cupboard shelf. Perhaps that's the source of the disagreement between various sources? (I've also read that it is 100% fermentable, but like I said, it just doesn't seem to work out that way for me.)
A dozen or so years ago in my then-local club we even completed split batches to test out our perceptions about honey using a hefeweizen as our base. There was definitely a somewhat sweeter taste in the brews that had some of the bee barf in it. What we saw was a touch of a dry, crisp sweetness that one would not ordinarily see with a glucose/fructose invert.
At any rate, I think I got what I wanted here -- a cheap way to add simple sugars that had a little heart and soul to them (I know a local apiarist pretty well) and an improvement to a beer I hadn't otherwise used honey in before.