I can say with absolute conviction that it isn't the rind giving you trouble. I can pick every ripe Hass avocado out of a bin of 50, and never once be wrong. That said, there are a couple of stores in my current area that have garbage Hass avocados. The ones I buy from this store are consistently gross and fibrous, even when ripe, and have a very short window. I boycott these stores. They either have a second rate supplier, or else somehow ruin the product in transport.
By the way, you need a gentle touch and the ability very slowly, smoothly increase pressure. You pick up the avocados that are not yet ripe, the moment one is on the threshold, such that there is a nearly imperceptible give which does not bounce back, you buy the avocado. It should not bruise the fruit, and you won't be able to detect it when peeled. After this check, you can visually tell when it has fully ripened, ~1-2 days later. For what it's worth, I've never successfully ripened one AFTER cutting into it, and I've never kept an uncut avocado for more than 4 days.