You could do it that way, but the way Gordon taught me to adjust meads goes like this.
First, make sure it is clear. It will save you some problems later. If possible, keg it after you have clarified it.
Next, taste it. Dip a spoon in honey and then swirl it in the glass, taste it again. Keep doing that to get a feel for how the mead tastes best - you'll probably find a spot where it's really nice and then it won't be as good any more. Try to save a good sample.
Do ALL of this gently and with as little O2 uptake as possible.
Take a large container and run some of the mead out into that - add some honey and stir it gently until the honey is dissolved, then add it back to the rest of the batch and mix it in gently. Taste it and see how close you are to your target flavor. Repeat the process until you are there.
It's as easy as that. Better to add the honey in small doses and do it a few times than to overshoot. You've got to rely on your palate, but it's pretty easy to do.