Honey, as you already know, is just another type of sugar, processed not in an industrial setting, but by bees themselves. For a diabetic person, however, this difference is rather nominal.
Honey of high quality has the glycemic index ranging between 45 to 64 depending on its type – only marginally better than ordinary sugar – but its effect will still be immediate and quite damaging to your body. The fructose contained therein might make some believe they can safely consume the product, but your body does not see a difference whether the sugar was produced artificially or organically.
This being said, the answer is not a simple 'never.' Small amounts of unrefined honey (half a teaspoon) consumed occasionally will probably pose no serious threat for a person suffering from controlled Type 2 diabetes. However, portion control becomes an issue here as honey is very concentrated and easy to overdose, especially if someone doesn't measure the amount consumed.
In the case of type 1 diabetes, every single gram of carbohydrate needs to be monitored and taken care of, and honey offers none of these benefits, containing nothing but sugar itself – without any nutritional bonuses.
What gets honey any sort of credit is its antimicrobial and antioxidant capabilities, especially when it comes to manuka honey. However, these are purely peripheral and accidental – there is no need to consume the stuff in bulk simply because you've read it's "natural."
What it boils down to is that people with diabetes have been convinced that being natural makes something safe. This is not true. Dates are natural. Mangoes are natural. Glucose monitors don't make the distinction between elite and regular sugars.