No experience, but I've always heard that honey doesn't require sanitizing.
My experience: I personally do not enjoy the taste of vomit in my mead (or beer), which is what happened to one of my unheated meads. So from that point on, while I don't usually boil my honey, I do heat it to 160 F for 10 minutes.
And like others have sort of suggested, it does need to be fully dissolved, lest it sink to the bottom and just sit there and ferment slowly for who knows how many weeks or months.
Oh and uh, I've never won a Best of Show in beer, but I have with mead. So, take that for the zero cents it is probably worth to most people who make mead or use honey. I am constantly ridiculed for my advocacy of heating. But to me, experience is experience, results is results. I like to think I make some pretty dang fantastic stuff with honey, and others who've tasted it have never really complained (not to my face anyway), for whatever that's worth (about zero cents, I know).