Here's the thing... all my life I was told to get good walnut oil for
any wooden food utensils, containers, etc. The reason was given that it
would not turn rancid. But I've noticed that most woodworking or sales
sites tell folks to use mineral oil or some trade-named formula
containing it. I do know that regular cooking oils will go rancid and
I've seen many a cutting board that smelled funky because of it. But
when talking about long-term preservation of wooden articles for food
use, can anyone shed any light?

I thought mineral oil wasn't good for folks.

Is walnut oil the way to go? What are hazards of walnut oil (if any)?