Over the last few decades, titanium alloys have become an important ingredient in many industrial sectors. In fact, titanium with additional characteristics, such as: high strength, heat resistance, low thermal conductivity, light weight and biocompatibility are being more and more used. However, the machining of titanium products tends to result in a thermal oxidation process and the development of a coloured layer. Therefore, a research regarding the thermal oxidation phenomena and its prevention was conducted. In this regard, cutting and grinding processes were experimentally investigated. Subsequently, L-ascorbic acid, a substance used against food oxidation, was used as an agent against oxidation during grinding. The main conclusions of the current study are the following: (1) Causes leading to the thermal oxidation during cutting and grinding were defined, (2) Prevention against oxidation was established by using L-ascorbic acid and strong alkaline water solution, (3) Optimum density of the solution with L-ascorbic acid and strong alkaline water was only 7.5 wt. % for grinding.