Quite simply, unless there is no other option, I don't contour barrels; it is generally FAR less expensive for the customer if the Manufacturer contours the barrel than if I do. Same goes for almost everyone else I know in the business. It's not hard, it is however time consuming and time equals money.
I do often alter contoured barrels to improve weight and balance. Most suppliers make barrels with entirely too much meat in the chamber area.
