The wok and cast iron pan are easy - I can heat coconut oil in them after they've been cleaned and coat the cooking surface. That doesn't work as well for the grinding plates and blades of the meat grinder. I'm looking for an oil that:
Is viscous enough to coat the parts without heating the oil first (so not coconut oil).
Not too expensive.
Something I might have other uses for in the kitchen (so not anything I wouldn't want to eat).
Personally, I use mineral oil for utensils and seasoning wooden cutting boards after sanding. I want something that doesn't go rancid, and is flavor-neutral so I don't get unintended seasoning when I cook.
I know you asked for something you can reuse and eat, but for stuff that's sitting for a long time like a special-purpose knife or meat grinder dies, I think organic fats aren't a great idea.
Best thing to use would be FOOD GRADE silicone spray. It's specifically made for protecting blades and plates between uses. Any type of oil or fat will run the risk of turning rancid and gummy between uses.