The dynamic here reminds me of an aside Anthony Bourdain included in one of his books- the archetypal unsuccessful restauranteur, and I promise the dentist part is coincidental, The Special-Recipe Dentist. I don't mean your exact dynamic here, I mean the general tendency- you're actually pretty humble / receptive to advice, as far as people in your situation usually are here, so I offer this in the spirit of reflection, not of criticism or in mean spirit. I feel it's illustrative of a common (and costly) error in logic made specifically by well-compensated people in a technical field who are highly-skilled at what they do.
So we have this eponymous Dentist. They have some recipe they make well, and at dinner parties people love to tell them, this is great! you should open a restaurant! And the dentist in question, maybe looking for a change of pace or a more retirement-suited occupation, decides their special recipe is good enough to warrant a restaurant after all. And they have the capital to make it happen. And then, almost invariably, the restaurant fails within a year or two at most, unless our Dentist has the wisdom to hire a restaurant industry careerist to run the joint how they like with no micromanagement from above. Then a used equipment dealer, who has likely been watching the restaurant since it opened, recognizing a pattern, swoops in, buys all their shiny stainless barely-used kitchen equipment for a tenth the new price at a liquidation auction, and resells it to more industry-familiar people who've worked every station in a restaurant already, trying to start a business with far less capital at their disposal. The restaurant business, too, has a thriving side-industry of people who do nothing but gut failed restaurants, of which there are always many.
So what's gone wrong here? Late-career skilled professionals, especially when well-compensated, chronically overestimate their baseline competence in other areas that aren't actually covered by what they're definitely pro at. Again, nothing personal, it's a marked trend that's been observed statistically in a couple different fields in different contexts. If I'm a dentist, how hard can cooking be? But that misses the fact that good food isn't actually particularly important to running a successful restaurant, not alongside being able to run a place on razor-thin margins requiring very long hours and frequently a lot of miserable grunt-work on behalf of the owner-operator. And the people selling this pricey shiny restaurant equipment do everything they can to encourage and puff up potential restauranteurs, indulging whatever happens to be motivating their career choice even if it's obviously unworkable, because they don't get paid for successful restaurants, just opening restaurants. And the end result is that most new restaurants fail, especially the ones launched by people who aren't career hospitality industry people. Nobody is telling new restauranteurs to get real or be realistic, they're all telling them they're going to achieve their wildest dreams, and the ones with a lot of capital can afford to do so without necessarily, you know, burning their retirement fund or whatever.
I do wish the example Bourdain used here wasn't literally a dentist specifically, but there is a reason he does so- and the dynamic at play with restaurants carries over pretty directly to something like CNC milling. It's dental, techs can do it no problem, the equipment vendor says it's easy, and I can afford it without having to mortgage my house- no big deal. Right?