I found my original digital scale to be to inaccurate for priming sugar (and hops) weighing. If I let it sit for a couple of minutes, it would fluctuate on it's reading. Just enough to piss me off. When it comes to grain, being a fraction of an ounce off, most of the time, won't matter. Of course, there are always those darker grains that every little bit matters.
I prefer to be as precise as possible in my measurements since that means I have a much greater chance of repeating the recipe if/when I wish to.
Of course, I'm carbonating my batches with gas now (in keg) so I don't need to worry about weighing priming sugar anymore. I can still bottle, since I have the bucket and all the hardware still, I just prefer to keg now. I can also bottle from keg so I really don't need to worry.
I've primed with honey before, and liked what I got. Be sure to give the brew at least 3 weeks at ~70F before you chill one down to test (chill for 4-7 days). Depending on the honey, it could take more time to carbonate.
Any batch that I'm bottling directly (not after carbonating in a keg) goes into either Belgian or Grolsch bottles. I like the Belgians for things that could go a bit more wild, since they're made to withstand more CO2 volumes. I like the Grolsch since they won't break if the carbonation gets to be too much. At worst, it will open it's own top, and you'll hear it. I had that happen with one bottle while I was still bottling carbonating.