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Vegetable oils for cooking are oxidizing but will oxidize slowly, like raw linseed or tung oil. It may have a slight odour as it may go rancid, though probably not significant. Mineral oil is a different kind of oil with a different purpose and won’t harden.
Did some reading, they also apparently get acidic, so it's not a good idea.
I've used rapeseed oil to oil the handles of my knives and whatnot since I couldn't be arsed to buy an oil for that purpose.
Seems to work fine since it's a half-hard oil iirc.
(edit Canola oil for the Americans )