Lots of people don't. I sure didn't before I started keeping bees. The viscosity (or "flow rate") of honey is dependent on a number of factors.
RAW HONEY is no thicker than honey that has been processed. True, when microwaved or heated on a stove, the hot honey will be thin and flow rapidly WHILE HOT.......but that same honey will return to its original thickness when cooled. So don't look to the viscosity to determine whether or not your honey is raw, because "raw"-ness does not make honey thick!!
Then what DOES determine the relative runny-ness of your honey?
It's the floral sources --the nectar, the weather, and the temperature of the honey itself.
Palm trees contribute a nectar that makes honey thin, whereas orange blossom's nectar creates a slightly thicker honey.
We live in Miami, where humidity and temperatures are high most of the year. We are surrounded by palm trees, and there's lots of rain (except in Spring). So our honey tends to be rather liquid.
Except in January!!! When I tried to bottle up honey in fifty degree weather, the honey would hardly pour out of the bucket.....It was so thick it took over five minutes to fill a one pound jar!!!
But as soon as the ambient temperatures went back up, the honey flowed just fine.
Honey is hydroscopic. That means that it absorbs humidity from the air. This will also influence your honey's flow rate.
Honey left in a hot car in your grocery bag will be thinner than that same jar stored in an air conditioned kitchen.
And DON'T store your honey in the frig....
We'll tell you why....next time!!!