most stainless steel is not true stainless steel and instead simply stains less. to deal with the low pH environment of honey (4 pH), you would need a high performance stainless steel or alloy to avoid leaching flavor from the alloy into the honey. most cutlery is 416 which will corrode under the conditions of being in honey. true silver, i think, would be fine in that environment, but i wouldn’t want to put a spoon in honey without being confident it was a higher performance compound than 416, and at that point i could just get a cheap dipper