Why use honey when table sugar is actually a better substitute and more readily available? Yes you can use honey, but measuring it out and adding it to each bottle or en masse to the bottling bucket will be tricky, especially ensuring the honey is evenly mixed in the bottling bucket.
Some people recommend using DME to prime, and while this may be the ideal on the theoretical level, the amount of flavor coming from the priming sugar is typically at most 3-4% of the total grist in the brew (assuming 5kg/10lb grist.)
Some also argue that the table sugar requires different metabolic pathways to break it down compared to using DME which uses the same pathways as already set up to ferment the beer. Again, this is true, but in practice the yeast have no trouble switching and fermenting out the table sugar in a few days.