The agglomeration of nano-sized tungsten disulfide (WS 2) critically restricts the stability of its lubrication performance. This study systematically compares structural and tribological differences between WS₂ prepared by vacuum oven-drying (A-WS 2) and vacuum freeze-drying (L-WS 2). Vacuum oven drying was found to induce severe agglomeration of WS 2 particles and disrupt their layered structure. In contrast, freeze-drying preserved the layered architecture of WS 2, increasing specific surface area by 48.86% and enhancing dispersion in paraffin oil. Tribological results demonstrated that the L-WS 2 sample for 0.5   wt% reduced the friction coefficient by 27.6%, while wear rates of steel disc and ball decreased by 64.23% and 67.31% respectively, accompanied by facilitated formation of a WS 2 lubricating film. L-WS 2 enhances lubrication efficiency through the mechanisms of "interlayer sliding" and "micro-bearing filling", offering a novel strategy to overcome agglomeration challenges in nano-lubricant additives.