I don't ever remember my mom seasoning her wooden kitchen utensils, our cast iron skillet, or in later years, any teflon-coated saute pans.
How are these to be seasoned?

I recently read the instructions that came with a hand-me-down cast iron wok. They talked about the method but left out the detail of what kind of oil to use. Perhaps it originally came with some oil, the way high-end purses sometimes come with a moisturizer to rub into the leather. (Don't ask about my low-end worn and peeling genuine vinyl purse!)
Last time I got new teflon saute pans the slip of paper inside instructed me to

season it occasionally with oil too.
My wooden spoons don't especially need it. I think the business ends of the spoons get enough oils simply from being well used. My kitchen carving knife handles, utility knife handles, and salad serving pieces, on the other hand show lots of wear and I'd like to spruce them up a bit.
The first order of business there is to stop cleaning them in the dishwasher. But what else should I do? For the last couple of years I have taken to rubbing a little olive oil into the salad

spoon and fork before I put them away. I suppose I started with those because I never ever put them in the dishwasher.
What do you use to season these various kitchen tools? Should I be using olive oil for all the these seasoning applications?