Boiled linseed oil for tool handles just because it is so easy to use, won't ever go rancid and is quick drying, giving a hardened finish to the wood making it less prone to dings and scratches.
Food grade oils for items that are going to be used with food: raw linseed and walnut oils can go rancid pretty quickly esp in hot weather. Of the readily available food grade oils (ie you are likely to have some In your kitchen cupboard), olive oil is the least likely to go rancid. It can leave a stick residue if you use too much but I've used it on chopping boards, wooden bowls etc without any problem. It is a heavy oil so it doesn't easily penetrate deeply into the wood. If you need it to do so, heat the wooden item in the oven (low heat) either before or just after oiling. This opens the pores in he wood, drawing the oil in. Wipe off surplus oil. Works well if you can be bothered. Could use Camelia oil (which I use for cutting tools) for wooden eating objects but it's an expensive way to go, I'd save that blades where only a tiny amount is needed.
